Tarte Tatin with salted butter caramel

Ingredients for 1 servings:

• 180 g flour
• 90 g butter
• 1 egg(s)
• 25 g powdered sugar, sifted
• 1 pinch of salt
• 4 large apples
• ¼ lemon(s)
• 80 g brown sugar
• 3 tbsp Calvados
• ½ vanilla pod(s), including the pulp
• 50 g sea salt butter, from Brittany (Guerande) or Normandy or regular butter
• 2 pinch(s) fleur de sel, if no salted butter is available

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Tarte des Demoiselle Tatin, for a 26 cm tart tin

Knead the ingredients into a dough and wrap it in greaseproof paper. Chill for 1 hour. Use a 26cm tart pan, which can also be heated on the stovetop. If you don’t have one, use a non-stick frying pan to make the caramel. Peel the apples, quarter them, and remove the cores. Halve the apple pieces again. Rub each piece with the lemon and set aside. Melt the brown sugar with the Calvados and vanilla seeds. Add the butter and slowly caramelize until nicely browned. Add the lemon juice. If you can’t get salted butter, use regular butter and add 2 pinches of fleur de sel to the liquid caramel. Place the apple pieces in a circle in the caramel, wide side down, and let it sit for a few minutes. If you made the caramel in a pan because the tart pan can’t be heated on the stovetop, pour it into a previously heated tart pan. This was done so that the caramel remains as liquid as possible. Place the tart in the oven, which has already been preheated to 180 degrees Celsius (top/bottom heat), for 3-4 minutes to rest. You can of course also bake the tart in a pan if it is oven-safe. During this time, quickly roll out the dough to a thickness of 3 mm (1/8 inch). Using a slightly larger plate or another dish with a diameter of 28 cm (11 inch), measure and cut the dough. Place the dough directly over the apples and lightly press it into the edge of the tart dish until it touches the base. Carefully pierce the dough several times with a sharp fork. Bake the tart in the oven on the middle shelf for 35 minutes (top/bottom heat). Wait a full 5 minutes after removing the tart from the oven and then turn it out onto a plate. Serve with whipped cream or vanilla ice cream.