Caramelized upside-down apple tart

Ingredients for 1 servings:

• 900 g apples, Elstar or Boskop
• 80 g butter
• 80 g sugar
• 40 g sugar
• 30 g butter
• 250 g flour
• 1 pinch of salt
• 1 m.-sized egg(s)
• 1 tbsp water
• 150 g butter

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

Tarte Tatin

Peel the apples, quarter them, remove the cores, and cut them into approximately 8 mm thick slices. Lightly brush 80 g of butter around the edges of a round baking sheet (pie dish, 30 cm diameter) and thickly brush the base with 80 g of butter. Sprinkle 80 g of sugar over the apples. Arrange the sliced ​​apples in a circle on the dish, slightly overlapping each other. The pie dish must be covered. Sprinkle 40 g of sugar over the apples and place the 30 g of butter in small pieces on top. Simmer slowly on the stovetop (up to 30 minutes) until the apples begin to caramelize. Then let it cool. Make the dough: Sift flour into a bowl, add salt, and make a well in the center. Spread 150 g of butter in small pieces around the edge, add the egg and 1 tablespoon of water in the center, and quickly make a smooth dough. Let it rest in the refrigerator for 30 minutes. Preheat the oven to 200°C (top/bottom heat) in good time. Roll the dough out between two sheets of cling film into a circle, slightly larger than the pie dish. Place the dough on top of the cooled apples and press the edges of the dough into the crust. Place the tart in the preheated oven and bake for 30 minutes until golden brown. Remove from the oven, let rest for about 5 minutes, and then carefully turn it out onto a tart base. The tart can be eaten warm, lukewarm, or cold. Vanilla ice cream also tastes great with it.