Apple Tarte Tatin
For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Place an egg into the well and chop all ingredients with a knife until crumbly. Quickly knead into a dough with your hands, shape into a ball and wrap in plastic wrap. Refrigerate for about 30 minutes.
Rinse apples, core and slice.
Butter tart pan with 50 grams of butter (approximately 1.7 ounces). Sprinkle thickly with sugar (approximately 100 grams) (approximately 3 1/2 ounces) and layer with apple slices.
Heat tart pan on medium heat on the stove for about 15 minutes. Remove from heat when sugar begins to caramelize, allow to cool briefly, sprinkle with remaining sugar and spread the rest of butter cut into small pieces.
Preheat the oven to 220 ° C upper and lower heat.
Roll out dough, place on the apples and press edges into the pan.
Bake in preheated oven at 220°C (approximately 425°F) for about 30 minutes. Remove from oven, cool slightly and invert onto cake plate. Serve lukewarm.