Tarte tatin with almonds and mint

Mix the flour with the icing sugar and the salt in a bowl.

Cut the butter into cubes and add to the flour.

Knead to crumbs with your fingertips.

Add the egg to the butter flour mixture and knead into a cohesive dough.

Shape the dough into a ball and push flat. Wrap in cling film and place in the refrigerator for 30 minutes.

Preheat the oven to 220 ° C.

Melt the rest of the butter in a saucepan. Brush the quiche mold with the baking brush with the melted butter.

Mix the sugar with the cinnamon and sprinkle over the bottom of the mold.

Peel the apples, cut into pieces and remove the core.

Place the apples with the convex side down in the shape.

Use a rolling pin to roll out the dough on a floured sheet to a round piece with a diameter of 30 cm.

Roll the dough around the rolling pin and roll over the apples in the mold. Put the edges in well and make a hole in the middle of the dough.

Bake the tarte tatin in the middle of the oven for about 30 minutes and until tender.

In the meantime, heat a frying pan without oil or butter and toast the almonds in 2 min. Until golden brown. Let cool on a plate.

Meanwhile, remove the leaves of the fresh mint and cut into thin strips.

Take the cake out of the oven and let it rest for 5 minutes.

Put a serving dish upside down on the shape and turn around (watch out for the hot caramel!).

Sprinkle with the almond shavings and the mint. Serve immediately.