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Bells of Bayeux TARTE TATIN

France 1914

Ingredients: 1.6 kg of apples royal gala variety / jonagold / golden / jonared 80 g butter, melted 130 g of granulated sugar

Ingredients for the dough: 170 g flour 70 g butter 20 g sugar 1 pinch of salt 1 egg

Preparation Mix for the preparation of the dough the butter to the flour, sugar and salt, rubbed into the hands into fine powder, add the egg in the shortest possible time, then knead, if necessary add a teaspoon of wateк.

Leave to rest. In a cake mold of 24 cm diameter and 5 cm high, nonstick if possible, put to melt butter and sugar.

Add the apples peeled and cut in slices, in rows next to each other on the side and then cover with a new row at a downward angle.

Bake at 200 ° (Th 6/6 ½) for 30 min.

Meanwhile, roll out the dough with a rolling pin.

Remove the mold from the oven and place on the cooktop set at half power, simmer for about 25 minutes and then give a turning movement to the mold, the noise (PSSCHUITT) indicates the end of the cooking process.

Stop the heat, then put the dough over the apples, make some holes with a fork and put in the oven for 25 min.

To unmold, let it cool slightly.

Put again on the fire, and give a twisting motion with your hand, then when it is off the mold, place the serving dish over the pan and turn the whole dish.

Attention, protect your hands with gloves and be careful as hot caramel might leak.)

Serve as is, without adding anything.

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