Tarte Tatin

Preparation

1. 1

   Preheat the oven to 200 °C. Peel the apples, cut into wedges and remove the core (choose firm apples like Reinette or Golden that hold up well to cooking).

2. 2

   In an oven-safe tin (or a suitable pan), melt the sugar dry over medium heat without stirring, until you get an amber caramel, then stir in the butter off the heat.

3. 3

   Immediately arrange the apple wedges tightly over the caramel, rounded side down.

4. 4

   Cover with the shortcrust pastry, tucking the edges inside the tin, and prick a few holes in the top to let steam escape.

5. 5

   Bake for 30 to 35 minutes, until the pastry is golden.

6. 6

   Let cool for 10 minutes (no longer, the caramel needs to stay runny), then turn out quickly onto a serving plate.