Tarte Tatin baked in oven

Ingredients for Tarte Tatin baked in oven

Instructions for Tarte Tatin baked in oven

To prepare the Tarte Tatin baked in oven recipe, please follow these instructions:

Start with the dough.
Mix flour, sugar and salt. Add the fat cut into cubes and chop it all together into a grit lot. Add cold water and work it all together for a dough. Let the dough rest cold. Butter a high pie shape, about 24 cm in diameter. Sprinkle with 3/4 dl sugar. Keep the shape in a 200 degree hot oven until the sugar is melted and light brown approx. 15 minutes.

Peel the apples. Divide them in both and remove the core house. Cut them into slices or small boats. Put them in the mold. Stir the rest of the sugar over the apples as well as the dirt of the fat. Put the mold in the oven and let the apples become soft, about 15 minutes.

Take the pigejen forward. Roll it out to make it bigger than the pie shape. Lay the dough over the apples. Push the dough edges into the mold and dot the dough with a fork. Bake to the dough is pierced, about 20 min on the middle groove.

Put a piece of baking paper or foil over and over for another 10 minutes. Place a dish or plate over the mold and turn it upside down. Let the girl cool a little before serving.