Tarte Tatin with Wine Foam Cream and Walnut Brittle

Tarte Tatin:

1. For the dough, knead 200 g flour, 3 tablespoons powdered sugar, salt, 100 g butter in pieces, egg and 2 tablespoons ice-cold water first with the dough hook of the hand mixer, then quickly knead with your hands. Shape the dough into a ball, wrap in foil and refrigerate for approx. 30 minutes.
2. In the meantime, peel the apples, quarter them and cut into wedges. Drizzle with lemon juice.
3. Caramelize 3,125 g of powdered sugar and 5 tablespoons of water in a tatin baking pan or an ovenproof pan (approx. 25 cm diameter) until golden brown. Add 125 g butter and melt in it.
4. Immediately place the apple wedges in a circle in the liquid caramel and sauté over low heat for 3-4 minutes. Preheat the oven (electric stove: 200 degrees / convection, gas. Level 3).
5. Roll out the dough into a round shape on a little flour. Place loosely on a cake roll, unroll over the apples. If necessary, cut the edge to fit the shape. Bake in a hot oven for 30-35 minutes.
6. Let the tarte tatin cool in the tin for 5-8 minutes until the caramel starts to harden. Place a suitable plate on the mold. Press both against each other and turn around with a swing. Loosen the tart.

Wine foam cream:

1. Mix the egg yolks and sugar with a hand mixer until frothy. Gradually add the Marsala, stirring constantly. Place the bowl in a water bath and keep stirring over low heat until a creamy consistency is obtained.

Walnut brittle:

1. Reduce the sugar, juice and butter to a syrup for about 5 minutes. Remove the pan from the heat and stir in the flour and nuts. Preheat the oven (fan oven 180 degrees). Spread the mixture on a baking tray lined with baking paper and bake for about 6 minutes until golden brown. Break the cooled plate into pieces.