Ingredients
●
Butter
60 g
extra 1 tablespoon for caramel
●
Sugar
40 g
extra 3 tablespoons for caramel
●
Sour cream
1 tsp
or replace with 1 teaspoon of cold water
●
Apples
500 g
about 3–4 apples
●
Cinnamon powder
0.25 tsp
optional
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Step by step
Step 1
Combine flour, cold butter, egg yolk, 40g of sugar, sour cream, and salt in a blender.
Alternatively, you can mix by hand.
Step 2
Blend until the ingredients are well incorporated.
Step 3
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 4
In a round, non-removable bottom pan (26-28 cm diameter), dissolve the sugar with 1 tablespoon of water over low heat.
Step 5
Watch as the water evaporates slightly.
Step 6
Carefully caramelize the sugar, stirring periodically for an even consistency. Aim for a light caramel color to avoid bitterness.
Step 7
Stir in 1 tablespoon of butter until the caramel is smooth.
Step 8
Ensure the caramel is evenly spread across the bottom of the pan.
Step 9
Peel and thickly slice the apples. Arrange them in the caramel-coated pan, optionally sprinkling with cinnamon.
Step 10
Roll the dough to fit the diameter of the pan and lay it over the apples, gently pressing down the edges.
Step 11
Bake in a preheated oven at 180°C (356°F) for 30-35 minutes until the dough is lightly browned.
Step 12
Loosen the tart edges with a knife, then invert onto a plate while still hot. Allow to cool.
Step 13
Serve as is or with a scoop of ice cream or vanilla cream.
Enjoy!
Quantity:
500 g
(6-8 servings)
Prep time:
35 min
Difficulty:
easy
Ready in:
60 min
Publish date:
