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Peel the apples.
Place 100 g (1/2 cup) sugar into a heavy sauté pan and let it caramelize slowly.
Remove the pan from the heat and blend in a good piece of butter.
Cut the apples in halves or quarters, depending on the size.
Pour the caramel into a tatin mold or a cake pan.
Core and seed the apples.
As you prepare them, place the apple wedges into the caramel.
Place the apples tightly one against the other.
Drizzle the apples with lemon juice.
Sprinkle your work surface with flour to keep the pastry from sticking.
Roll out the pastry.
Fold the pastry in half to make it easier to move. Lay the pastry over the apples and unfold it.
Roll the rolling pin over the edges of the pan to remove the excess pastry. Tuck the pastry in between the apples and the sides of the pan.
Bake in a 180 °C / 350 °F oven for about 20 minutes.
Remove the tart from the oven. Wait a few minutes before unmolding it, otherwise some of the apples may stay stuck in the pan.
Place a serving plate over the tart.
Turn everything over.
Gently remove the pan. Serve hot.