Tarte Tatin

Ingredients

• 50 g butter (cold)
• 125 g finely ground spelt flour
• 1 egg
• 1 pinch sea salt
• 1 tbsp acacia honey
• flour (for dusting)
• 8 apples (Cox Orange)
• 150 g acacia honey
• 1 tbsp butter
• 1 tsp finely ground bourbon vanilla
• 1 pinch cinnamon
• 2 tbsp lemon juice

Instructions

1. 1.

   For the dough, sift flour onto the work surface and make a well in the center. Cut the cold butter into small pieces, add egg, salt, and honey to the well, and quickly knead into a smooth dough. Wrap in cling film and refrigerate.

2. 2.

   Wash, peel, halve, and core the apples. In a pan over medium heat, caramelize the honey with butter, vanilla, lemon juice, and cinnamon while stirring. Remove from heat and let cool slightly. Place the apples cut-side up in the pan. On a floured surface, roll out the dough into a circle about 25 cm across. Lay the dough over the apples and press the edge of the dough between the apples and the pan wall downwards.

3. 3.

   Transfer to a preheated oven and bake at 10°C fan for about 35 minutes until golden brown, covering with foil if needed.

4. 4.

   Remove the cake from the oven and immediately flip onto a prepared baking sheet; serve warm or cold.

5. 5.

   Tip: The warm cake tastes great with vanilla ice cream.