Tarte tatin, the upside-down apple cake
Crumble the flour by hand and then put it in a mixer. Add the butter, salt and egg. Start kneading and add the water in small increments. If you notice that the dough is starting to come together, stop adding more water and remove it from the mixer.
- Form a loaf out of it, flatten it slightly, wrap it tightly in foil, and put it in the refrigerator to rest for at least half an hour.
- In a pan with a diameter of about 30 cm, caramelize the sugar until golden brown. When the caramel is ready, remove from the heat, add the butter, the squeezed lemon juice and the vanilla bean. Stir quickly, let it cool slightly, and you will get a thick, buttery caramel sauce.
- Peel the apples, remove the cores and cut them into quarters. Arrange the apple pieces evenly in the pan and let them rest for a few minutes.
- Meanwhile, roll out the dough to a thickness of 5 mm, cut a disk from the dough the same size as the pan, and cover the pan lined with apples with it, pressing the edges of the dough tightly against the inside of the pan.
- Prick the dough with a fork and bake in a 180 degree oven until the dough is golden brown and “pops” in the middle. It will take about 40 minutes.
- When it's ready, let it rest for at least half an hour, then flip it onto a plate with a firm movement. You can serve it with whipped cream mixed with not too hard sour cream, but vanilla ice cream is also a great, classic accompaniment.
