Apple tarte Tatin

Ingredients

• 9 medium apples (about 1.5 kg)
• 100 g butter
• 120 g sugar
• 5 ml vanilla essence
• 50 ml water
• 100 g sugar
• 100 g cold butter
• 60 g flour
• 1 egg yolk

Preparation

1. Rub 100 g cold butter into the flour with your hands. Add the egg yolk, knead briefly until the dough comes together and shape it into a ball. Refrigerate for 30 minutes. 2. Melt 100 g butter in a saucepan. Add 120 g sugar and cook over low heat for 4 minutes, until the sugar melts. Pour in the water and vanilla essence, then simmer for another 2 minutes, until a syrup forms. 3. Peel and core the apples, then slice them. Add them to the syrup and cook over low heat for 12 minutes, until slightly softened. 4. In a 24 cm round pan, melt the sugar for the caramel over low heat for 4 minutes, until golden. Arrange the apples and syrup over the caramel. 5. Roll out the chilled dough to fit the pan and prick it with a fork. Lay the dough over the apples, then bake the tart at 180°C for 30 minutes, until the pastry is lightly browned. 6. Protect your hands with kitchen towels and immediately turn the tart out onto a cutting board. Leave it to set for 5 minutes, then slice.