Tarte Tatin

The genuine recipe of Tarte Tatin, try it, it's delicious!

You will need a relatively high-sided pie dish (for 8, 24 cm diameter);
Butter the mold using 150 g of fine butter. Sprinkle 125 g of icing sugar onto the butter;
Peel approximately 1 Kg of apples. Cut them into quarters. Place them side by side with the curved side down then fill the gaps with large slices.

Start cooking on a low flame for 10 to 15 minutes, to monitor the beginning of caramelizing to your taste. Then place in an oven at between 180 and 200° for approximately 1/4 of an hour.
Take out and arrange on a base of flaky or short pastry, slightly larger than the diameter of the mold, then put back in the oven for approximately a 1/4 of an hour.

Once cooking is over, take out of the oven and allow to stand for a few minutes. Place a serving dish over your mold and turn out quickly.
Simply serve as it is, that's it.

If you prepare your tart in this way, the apples will be impregnated with the natural caramel resulting from the combination of the cooked sugar, butter and the juice of the apples, taking on the smoothness and exceptional taste that characterize the genuine Tarte Tatin.

Under these conditions, the addition of cream or flaming with alcohol on service would simply change this unique taste: thus it is to be avoided.
If the tart has been prepared previously, heat in a low oven for 10 or so minutes before serving.

Tarte Tatin