Tarte Tatin (Apple Cake)

Ingredients for Tarte Tatin (Apple Cake)

Instructions for Tarte Tatin (Apple Cake)

To prepare the Tarte Tatin (Apple Cake) recipe, please follow these instructions:

Dough: Butter, flour, sugar and salt are mixed together so it looks like sawdust/bread crumbs. Egg yolk and cold water mix and hændes in the dough. The dough should now come together, but you do not knead it. It'll just hang together. The dough be wrapped in plastic and put it in the fridge for my one hour.

Fill: Sugar and water hændes on a frying pan that can go in the oven. It melted into a golden syrup – do not burn on. When the syrup smells and have correct color, hændes apples and butter in and screwed down the heat. The apples must cover the entire bottom, otherwise there is too little. Turn the apples, so they are completely covered by karamellen, and let it stand and simmer 5-10 min, for the apples are soft, and the syrup has become thick. If it does not become thick can apples, if desired. taken up, and the syrup boils for a short if you want almonds in, sprinkled over the apples, they are now located in the syrup on the forehead.

The dough is taken out of the fridge and rolled quickly out to a circle that fits into the pan. There is probably too much dough but better too much than too little. The dough is added over the forehead and pressed down firmly around the apples.

Cake bake in the oven at 180 degrees for 20-30 minutes until dough is golden. Ajay is taken out and cooling off in about 10 minutes, then invert onto a platter. If there is very caramel, can it possibly. poured from before turning the cake out.

The cake is served URf.eks. vanilla ice cream

Tips:
You can also make this pie with other types of real fruit, as URf.eks. bananas or pears (pears taste good with cardamom)