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JulietAR
French tarte tatin
French apple pie.
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Ingredients
Directions
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Put the butter and all the flour in a mixing bowl and cut finely with 2 knives.
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Add caster sugar. Pour ice cold water.
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Knead by hand quickly to a smooth dough (add some water if the dough is too dry), make a ball, cover with cling film.
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Let rest in the refrigerator for at least 30 minutes. In the meantime, preheat the oven to 195 ° C.
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Peel the apples, remove the cores and cut the apples into 4 parts.
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Cut the rest of the butter into cubes, put them in a saucepan and melt on low heat.
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Sprinkle the rest of the caster sugar once the butter has melted.
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Heat on medium heat without stirring, until a brown caramel is formed.
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Take the pan off the heat, carefully pour the hot caramel into the quiche mold and place the apples with the convex side down in the caramel.
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Roll out the dough into a round piece of 28 cm diameter and place it over the apples.
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Put the dough well 'in' between the apples and the edge, so that no apple is visible anymore. Bake the cake for 50 minutes in the middle of the oven.
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Allow to cool for about 12 minutes. Place a plate inverted on the shape and turn the shape over, so that the cake is on the plate.
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Serve warm and spoon a spoon of crème fraîche on each piece.
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Nutrition
575Calories
Sodium1% DV12mg
Fat55% DV36g
Protein8% DV4g
Carbs19% DV56g
Fiber12% DV3g
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