Tarte Tatin with Apples

Peel the apples, cut them in half, and remove the core and seeds. Then cut each half in half again (so you end up with apple quarters).

Make the caramel. Place the butter (50 g) in a skillet and melt it.

Sprinkle the sugar in an even layer.

Cook over medium heat until the sugar turns a light golden brown (do not stir).

Then gently stir and continue cooking a little longer until all the sugar is a rich brown color, being careful not to let it burn.

Pour the caramel into the baking dish you'll be using (not a springform pan). Alternatively, leave it in the skillet if it's oven-safe (I used a skillet with a removable handle, 24 cm in diameter, and baked it right in that). Arrange the apples in the dish on top of the caramel, cut side down, packed tightly together. Place in an oven preheated to 200°C. Bake for 15 minutes.

Make the dough. Combine the flour and 1/3 tsp of salt in a bowl. Grate the cold butter on a coarse grater directly into the bowl. Periodically toss it with the flour to keep the pieces from clumping together.

Mix together, then pour in 5–6 tablespoons of cold water. Gather the dough into a ball with your hands (do not overwork it).

Roll the dough out into a circle a couple of centimeters larger than the dish with the apples.

Remove the dish with the apples from the oven. Roll the dough onto the rolling pin and transfer it over the dish.

Tuck the edges of the dough down inside the dish. Return to the oven. Bake at the same temperature for 20–25 minutes, until the dough is lightly golden.

Let the finished pie cool for a few minutes (about 5 minutes).

Then place a large plate on top and flip it over. The apple pie is best served warm.