Back to 4 servings Pastry Dough 200 grams all-purpose flour 100 grams cold butter 30 grams sugar cold water Filling 5 tart apples, 5-6 100 grams regular sugar 75 grams butter at room temperature cinnamon and or ginger, optional
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1 Step 1: For the pastry dough place butter in cubes on flour and sugar and work into crumbs the size of peas. Add a few tablespoons of water and work into a dough. If too crumbly, add a bit more. Cover airtight and chill for at least 30min in the fridge.2 Step 2: For the filling peel apples, quarter and take out kernel. Recently I like to cut in eighths so that you have more uniform slices. Place the sugar in an oven-proof skillet and melt at medium-high temperature. Once melted, add soft butter, wait again until melted, reduce heat to low, add the spices if using and place the apple slices in a circle in the middle. Simmer for about five minutes.3 Step 3: Meanwhile preheat the oven to 180 degrees Celsius. Take out the pastry dough and roll out into a circle larger than your skillet. Place on top of the skillet, trim off sides and tuck the apples with it.4 Step 4: Bake for about 25min or until golden. Loosen edges with a knife and turn skillet upside down. Be sure to use a large plate for turning over, you may wish to take a baking sheet in the worst case. If the apple slices moved, just place them back with two forks. Serve immediately warm or cold.getsaucepan.com/r/a2c5cf92-7483-4116-bad0-5b76aad3b8a8 · Original: https://jennyisbaking.com/en/2018/10/12/classic-french-tarte-tatin/
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