Tarte Tatin with Bavarian Cream

Tarte Tatin:

1. For the dough, mix the flour with a pinch of salt, mix the butter and sugar in a bowl with a wooden spoon.
2. Gradually sprinkle the flour over it and stir in with a wooden spoon.
3. Finally, briefly shape the dough into a ball with your hands without too much pressure, wrap in cling film and place in the refrigerator for 2 hours.
4. In the meantime, preheat the oven to 200 °. For the topping, wash, peel and quarter the apples, remove the core and cut the quarters in half crosswise.
5. Put 6 tablespoons of sugar in a saucepan and let melt over medium heat. Add 50 g butter and caramelize while stirring until golden yellow.
6. Spread the caramel quickly on the bottom of the pan. Spread the apples close together in the pan.
7. Mix the rest of the sugar with 3 pinches of cinnamon and pour over it, spread the rest of the butter on top in small flakes.
8. Cook the apples in the oven for approx. 35 minutes. Take the apples out of the oven and let them cool in the tin.
9. Roll out the dough on a lightly floured work surface. Place on the apples and gently press the edge into the mold. Then bake in the oven for 15-20 minutes.

Bavarian cream:

1. Soak the gelatine in cold water. In a tall mixing beaker, whip the cream until it is half stiff.
2. Put the egg yolks with the powdered sugar and the vanilla pulp in a bowl and whisk with a whisk to a light, foamy mixture.
3. Heat the kirsch in a small saucepan and remove it from the heat.
4. Squeeze out the gelatine well, dissolve it in the kirsch while stirring and stir in the egg yolk mixture.
5. Carefully fold in the whipped cream with a whisk.
6. Fill the cream into portion molds (120 ml each) and leave to set in the refrigerator for about 2 hours.