Tarte tatin

Ingredients

• 200 g Flour
• 100 g cold butter
• 1 pinch salt
• 1 tsp sugar
• 1 egg
• 750 g apples
• 75 g butter
• 200 g sugar
• 175 ml milk
• 0.5 tsp cinnamon
• 2 egg yolks
• 50 g honey
• 3 tbsp whipped cream

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and sugar, and press a well in the middle of the flour. Cut the cold butter into small pieces, distribute around the well, put the egg in the center, and use a knife to cut through all ingredients until small dough crumbs form; quickly knead by hand into dough, shape into a ball, wrap in cling film, and refrigerate for about 30 minutes.

2. 2.

   Peel, quarter, core, and slice the apples into wedges. Grease a tart pan with 50 g butter. Sprinkle a thick layer of sugar (about 100 g) over the butter and arrange the apple wedges in a circular pattern on top. Warm the pan over medium heat for about 15 minutes, remove from heat when the sugar begins to caramelize, let cool briefly, then sprinkle remaining sugar and scatter the rest of the butter in flakes. Roll out the dough, lay it over the fruit layer, press the edges down into the pan. Bake the tart in a preheated oven at 225 °C for about 30 minutes, remove, flip onto a serving plate, and serve warm.

3. 3.

   For the cinnamon cream sauce, bring the milk to a boil with cinnamon. Whisk egg yolks with honey and slowly stir in the hot milk. Cook over low heat for 5 minutes without boiling so the custard doesn’t curdle. Let cool while stirring occasionally. Fold the whipped cream into the lukewarm sauce.