Pastry
Lightly mix with your fingertips the flour, salt,
butter and eggs until reasonably smooth. Place in
the fridge for 2 hours. Do not work the pastry,
simply blend the ingredients.
Two hours later
Remove the pastry from the fridge and roll out to
roughly the size of your Tatin dish plus 2cm all
around the edges.
Sprinkle evenly the icing sugar on a Tatin dish
and heat up on the gas until caramelising
Add the diced butter; do not stir, simply move the
dish to spread evenly.
Remove from the flame and place the apple pieces
(previously peeled, cut and drizzled with lemon
juice) on top of the caramel, bearing in mind that
it is the other side that will be on top in the end.
Place in the oven (medium heat = 170°) for 10
minutes.
Remove from the oven and line with the rolled out
pastry
Return to the oven for 45 minutes or until golden.
Remove from the oven and let it cool for ½ hour.
Carefully turn the tart onto a flat serving dish.
Note: A Tatin dish is a baking dish with a
very flat bottom and high sides. It must be
compatible with flame and oven. Copper is ideal.
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