Tarte Tatin "Valle D'aosta"
Instructions
Butter with 100 g of butter the bottom of a large round cake pan from oven.
On butter deploy 150 g sugar.
Clean and peel the apples without core, cut them into quarters and arrange them well placed at the bottom of the Pan in a double layer, sprinkle with the remaining sugar and 100 g of melted butter.
Place the pan on the fire for about 20 minutes, caramelize sugar.
Meanwhile make a dough with flour, whole egg, butter, a pinch of salt, adding if necessary a little water until dough is suitable for pulling a sheet with a rolling pin a little thick and diameter than the cake tin.
Roll out the dough on the baking tray, remove the excess, put in the oven at a medium temperature for approximately 30 minutes.
When cooked, remove from oven, turn the cake on a plate and serve slices when is warm with cream.
Ingredients and dosing for 6 persons
- 1000 g of apples renette
- 250 g of white flour
- 350 g of butter
- 250 g of sugar
- 1 egg
- 25 cl of creme fraiche