Tarte tatin of citrus fruit

Grate 1 tablespoon peel of the orange and then cut the peel around. Cut the orange into slices.

Heat the sugar with the butter and the orange zest until the sugar melts and turns light brown. Do not stir in the caramel, but shake lightly with the pan to melt all the sugar. Pour the caramel into the cake tin and allow to cool.

Preheat the oven to 200 ° C. Divide the slices of fruit over the caramel.

Lay the slices of puff pastry together and roll out into a large piece that falls well over the shape. Place the dough on the fruit and push the edges between the shape and the fruit.

Brush the dough with the egg and bake the cake in the oven in about 20 minutes until golden brown. Allow to cool and turn the cake with a flat plate.