200 g flour
1 egg
25 g sugar
1 pinch of salt
125 g butter
For the filling:
8 apples
200 g sugar
100 g butter
2 tsp. cinnamon
Preparation
Peel the apples, remove the seeds and cut into wedges. In a cake pan put the butter and the sugar.
Place over the fire over high heat in order to make a caramel (the caramel should become golden but not too dark (about 10 minutes).
Remove from the heat and place the apples into the caramel. Cover with aluminum foil and place it back on the heat for 10 minutes until the apples begin to cook and absorb the caramel.
Then allow to cool and sprinkle with cinnamon.
Prepare the dough. In a big bowl combine the flour, sugar and salt. Cut the butter into small pieces and crumble with flour in order to get a kind of sand.
Add the whole egg and knead quickly into a dough ball.. Then place the dough in the fridge for 20 minutes.
After the apples have cooled down roll out the dough to 5 mm thick. Put the pastry on top of the pan and tuck in the edges around the apple.
Place in the oven and bake for 25 minutes.
Remove from the oven and allow to cool for 5 minutes.
Then place a plate larger than the pan on top and invert the tart onto the plate.
Peel the apples, remove the seeds and cut into wedges. In a cake pan put the butter and the sugar.
Place over the fire over high heat in order to make a caramel (the caramel should become golden but not too dark (about 10 minutes).
Remove from the heat and place the apples into the caramel. Cover with aluminum foil and place it back on the heat for 10 minutes until the apples begin to cook and absorb the caramel.
Then allow to cool and sprinkle with cinnamon.
Prepare the dough. In a big bowl combine the flour, sugar and salt. Cut the butter into small pieces and crumble with flour in order to get a kind of sand.
Add the whole egg and knead quickly into a dough ball.. Then place the dough in the fridge for 20 minutes.
After the apples have cooled down roll out the dough to 5 mm thick. Put the pastry on top of the pan and tuck in the edges around the apple.
Place in the oven and bake for 25 minutes.
Remove from the oven and allow to cool for 5 minutes.
Then place a plate larger than the pan on top and invert the tart onto the plate.
