French Style Apple Tart | Tarte Tatin Recipe

For Shortcrust Pastry

1.  In a large bowl, put the flour, a pinch of salt and the cold butter cut in cubes. Mix together until you obtain fine crumbs.
2. Add the egg yolk and a teaspoon of water if you need. Knead the dough until you have a smooth ball. It's OK If you keep it a bit crumbly. If it is too worked it will be too hard when cooked.
3. Cover in plastic wrap and leave in the fridge for at least one hour.

For Caramelized Apples

1. Peel, quarter and core the apples.
2. Put the sugar in a frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel, and stir in the diced butter.
3. Put the apples in a frying pan and cook for 10 minutes on high heat. This method will allow the apples to absorb the caramel when it melts and to pre-cook the apples.

For the garnish

1. Preheat the oven to 350°F (175°C) .
2. Cut two baking paper on your bench longer than the size of the circle of pastry. Put your dough in the middle of the first sheet, place the second on top and with a rolling pin, flatten the dough.
3. Place and gently shape the pastry following the mold edges. Remove any pastry excess with the tip of a knife. With a fork, prick the dough all over.
4. In a cake pan, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion.
5. Gently cover the apples with the pastry.
6.  Bake for 35-40 mins until the pastry is golden brown and crisp.
7. Allow to cool to room temperature for 1 hour. Run a knife around the edge of the dish and inverting it onto a large serving plate.