Opal ok to use
Tarte Tatin
Transcribed by Chér bc it’s so cute!
Pâte Sablée
100 g butter [~7 T]
100 g sugar [0.5 c]
250 g flour [2 cups]
5g salt [a dash]
1 egg
“Stuffing”
6-7 Yellow Delicious apples
100g sugar [0.5c]
100g butter [~7 T]
Cinamon
In a pan, melt the butter [and sugar and cinnamon] and then
add the pealed [quartered] and cut apples
Add sugar and cinamon and let cook until the sugar has carmalized a
bit in between the apples (~30 min with reduced heat).
Spread the crust to reach a thickness of 4 mm. Place it on
top of the apples and fit the edges in between the apples and the pan.
Poke a few times with a knife and put in the oven already
hot (400 ˚F)
Let cook until the crust is done, cover with an aluminum
foil, reduce the heat and cook an extra 10 min.
Wait until the temperature drops a bit (outside the oven)
and flip the tarte onto an another pan over the sink.
Be carefull to the hot carmel that can spill.
