Tarte Tatin – Apple University Style

Cut the chilled butter into 1 cm cubes and place in the flour.

Using a pastry blender, cut in butter into the flour until crumbly. Then rub using your fingertips until the mixture resembles fine breadcrumbs.

Stir in the combined egg and salt into the bowl of flour mixture in 2 to 3 times. Mix well each addition.

Gather pastry into a ball, wrap in plastic and refrigerate.

Peel, core and quarter the apples. Then cut them in half lengthwise. (Dividing an apple into 8 pieces.)

Melt the butter and sugar in the saucepan or skillet. Heat until the mixture becomes amber color.

Add apples and coat with the caramel sauce. Cover the pan to cook with its own juice.

Uncover and flip apples occasionally until it boils down to almost no liquid, coloring the whole to amber.

Preheat the oven to 180°C(350°F).
Line the tart pan with the baking sheet and pack cooked apples as tightly as possible.

Roll the tart dough into the size of the pan. Prick it with a fork.

Put the prepared crust onto the apples. Bake for 40 min. in the oven.

Let cool on a rack, then refrigerate well, overnight preferably. Loosen the tart and invert.