Apple Tart Tatin

The dough can be made with a robot or with my hands, I made it with a robot, so:

- in the blender vat put flour, cold butter, egg yolk, 40g of sugar, sour cream, salt;

- mix until the ingredients are bound;

- remove the dough thus formed from the blender, form a ball, wrap with a plastic wrap and put in the fridge for at least 30 minutes.

In a round pan / pan (in which the tart will bake, in no case a tray with removable walls!) Round, about 26-28 cm in diameter, put the sugar and 1 tablespoon of water.

Put on the stove over low heat and observe how the water evaporates a little ...

... and begin to caramelize the sugar, stir periodically, to be uniform.

Be very careful not to burn it, it must be a lighter caramel, yellow, not brown (it will be bitter and you will spoil the tart). That's why you have to melt the sugar over low heat, so you can control the process.

Add 1 tablespoon of butter and mix to a uniform caramel.

Remove the pan from the heat and make sure that the caramel is evenly distributed on the bottom of the pan.

Peel the apples and cut them into thicker slices, arrange them in a caramel tray with the side up.

You can sprinkle a little cinnamon over them.

Roll out the dough with a rolling pin in a round sheet the diameter of the tray. Put it on the arranged apples and press a little, especially the edges.

Bake for 30-35 minutes in a preheated oven at 180 degrees. Note that the dough should be slightly browned.

Pass the knife on the edges of the tray then turn the hot tart on a plate. Allow to cool.

Here is a section, served as such, with a little ice cream or vanilla cream.

Good appetite!