how to make tarte tatin

                       

       Ingrédients pour 8 personnes :

 - 8 to 10 apples

 - 150g butter

 - 150g caster sugar

 - 200 g broken dough or sweet dough

    cinnamon powder (optional)

 - Finish: 100 g blond topping (optional)

      Preparation

- To make this recipe for tart tatin, start by preparing all the                 ingredients.

- Peel the apples. Cut them in half. Remove the cores with the tip      of  a galley knife.

- In a mold tart tatin, put the butter to melt. Add the powdered            sugar in fine rain. Mix gently with a spatula. Until the two                ingredients are well mixed. Make a brown caramel. Be careful        not  to let it too black, it would give a bitter taste to your pie.            Leave to color the caramel according to your convenience (more      or less clear). Remove from fire.

- Arrange half-apples on warm caramel. Hold them at the start with the fingers to keep them vertical.and then stall them against each other. Tightly clamp them together. Think they will reduce to cooking! If apples remain, prune them into smaller pieces and arrange them on top. Add cinnamon (optional).

- Fleure your work plan. Lower the broken dough with a rolling pin. 3 or 4 mm thick into a disc slightly larger than the diameter of the dish.To ensure the size of the dough disc, I use here a (2 to 3 cm on each side) than the tart tart mold, and I cut the dough all around.Press with the palms of the hands to make adhere the paste to the apples (without the piercing ) and arrange the apples in the bottom of the mold.

- With the tip of a galley knife, make a small chimney so that the water vapor can escape during the cooking.Bake in a hot oven (180-200 ° C) until complete cooking of the dough. The dough is cooked and the caramel begins to rise on the sides. After cooking, remove the mold from the oven.