French tarte tatin

Name: french tarte tatin
Cook time: 25 min
Total time: 105 min
Yield: 6
Cuisine: French
Ingredients: 180 g unsalted butter or margarine; 150 g wheat flour; 50 ml tap water; 4 jazz apple or another freshly sweet and firm apple; 150 g white caster sugar; 200 ml creme fraiche

French apple pie.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 26 cm)

Directions

Put the butter and all the flour in a mixing bowl and cut finely with 2 knives.
Add caster sugar. Pour ice cold water.
Knead by hand quickly to a smooth dough (add some water if the dough is too dry), make a ball, cover with cling film.
Let rest in the refrigerator for at least 30 minutes. In the meantime, preheat the oven to 195 ° C.
Peel the apples, remove the cores and cut the apples into 4 parts.
Cut the rest of the butter into cubes, put them in a saucepan and melt on low heat.
Sprinkle the rest of the caster sugar once the butter has melted.
Heat on medium heat without stirring, until a brown caramel is formed.
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.
Roll out the dough into a round piece of 28 cm diameter and place it over the apples.
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.
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.
Serve warm and spoon a spoon of crème fraîche on each piece.