Classic Tarte Tatin

How to prepare Classic Tarte Tatin?

1. 1

   Translate the following text from French to English:   Prepare the dough: Rub the softened and cubed butter into the sifted flour and salt with your fingertips.

2. 2

   Add water gradually, until a smooth ball forms.

3. 3

   Let it rest in the refrigerator for 1 hour.

4. 4

   Meanwhile, peel the apples, remove the cores, and cut them into thick slices.

5. 5

   Grease a flan mold (a straight-sided round mold of 5 cm height), generously sprinkle the bottom with sugar.

6. 6

   Place a layer of apples on top as you would for a tart, dust with more sugar and brush with melted butter.

7. 7

   Then place another layer of apples in the opposite direction, dust again with sugar, and brush with butter...

8. 8

   Proceed to arrange 3 to 4 layers of apples.

9. 9

   Reserve a quarter of the sugar and butter for the tart's finishing touch.

10. 10

    Place the mold on the heat (a copper mold is ideal) for about 10 minutes without stirring.

11. 11

    Meanwhile, roll out the dough with a rolling pin, cut it into a disc slightly larger than the mold, and place it over the apples.

12. 12

    Press the dough between the apple slices and the edge of the mold (it should touch the bottom).

13. 13

    Bake in a hot oven for about 30 minutes, placing the tart on the lower rack.

14. 14

    Remove from the oven when the crust is well golden.

15. 15

    Let it cool for 5 minutes, then quickly turn it over onto a heat-resistant plate.

16. 16

    The apples will now be visible.

17. 17

    Place the tart under the grill of the oven to lightly caramelize the apples, keeping an eye on them.

18. 18

    Serve preferably warm.