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Tarte Tatin

Medium, 1 hour and 25 minutes

Level: Medium

Preparation time: 25 minutes

Cooking time: 1 hour

Yields: 8 servings

Country: France

Recipe submitted by Vigreux Jérôme, Beaumont Coralie, Lippi Françoise on behalf of the Société Francophone de Néphrologie Dialyse et Transplantation www.sfndt.org

This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.

The image is indicative; actual ingredients may vary.

Preparation

Dough preparation:

Make dough out of the flour, 50g of water and 75g butter.
Wrap in cling film and let rest for about 30 minutes.
Roll out the dough and cut it to the size of your cake pan.

Caramel preparation:

In a pan add sugar and 20g of water and cook until slightly brown.
Turn off the heat and add 50g of butter. Beat the mixture.
Grease a cake pan with butter and pour in the caramel.

Final preparation:

Peel the apples, cut into 4 pieces and remove the seeds.
In a frying pan add 25g of butter and add the apples.
Cook over low heat until the apples are slightly cooked.
Place the apples on top of the caramel with the rounded-edges facing the same side.
Add the dough on top of the apples and prick a hole in the middle to allow steam to escape.
Bake in the oven at 180°C for 30-40 minutes or until the pastry is pale golden.