Tarte Tatin

Ingredients for 1 servings:

• 125 g flour
• 50 g butter
• 25 g sugar
• 1 egg yolk
• 1 kg apples, crumbly
• 150 g powdered sugar
• 50 g butter
• 200 ml cream
• Cinnamon powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

a method that is guaranteed to succeed and, above all, does not cause ceramic molds to burst

Make a dough from flour, butter, sugar, and egg yolks and refrigerate until ready to use. Peel, core, and eighth the apples. Place the icing sugar in an ovenproof glass tart dish and caramelize in a preheated oven at 225°C (top/bottom heat) on the second rack from the bottom for 10-15 minutes. Stay nearby and check the color of the caramel. Remove from the oven and stir 50g of butter into the caramel. Spread the apples evenly on top. Roll out the dough slightly larger than the dish, place it on the apples, and press down the edges firmly. Prick the surface several times with a fork. Bake in the preheated oven at 200°C (preheated) for 30-35 minutes. Turn out immediately and sprinkle with cinnamon. Serve lukewarm with semi-whipped cream. After two ceramic dishes burst on the stovetop, I’m now playing it safe! Removing caramel from hobs is very labor-intensive.