Upside-down apple pie

The “tarte Tatin” is an upside-down pie in which the fruit (usually apples) is caramelized in butter and sugar before the pie is baked. As the base you can use either short-crust pastry or puff pastry. I’ve prepared an apple tarte tatin with well caramelized ‘Golden Delicious’ apples and shortcrust pastry.

Yield: 8 portions

Ingredients:

• 250g shortcrust pastry
• 1,5kg apples (Golden Delicious)
• 200g powder sugar
• 130g semi-salted butter

Step by step:

• Prepare shortcrust pastry and let it cool down for at least 30min.
• Peel the apples and remove the seeds and core with a knife. Cut apples in quarters.
• Pre-heat the oven up to 180-190C.
• In a saucepan caramelize the sugar and once brown, add butter and mix constantly until you get a caramel.

• Pour the caramel in a “tarte tatin” dish. (or a flat round oven-dish)

• Arrange the apples quarters in the “tarte tatin” dish, place them tight together as they will reduce in size once cooked. If you have some apples quarters left, cut them into smaller pieces and place them on top, filling the free spaces.

• Place the dish with the arranged apples and caramel in the oven for 50min – 1 hour.
• Once it’s all well baked and caramelized take them out of the oven and let them cool down.

• Roll-out short-crust pastry in a circle and place it on top of the caramelized apples.

• Put the cake back in the oven and bake for another 30min until the short-crust pastry is brown and hard.
• Let it cool down for 3 hours and place it upside-down on the dish before serving.
• I usually serve it with vanilla ice-cream, for extra deliciousness

Enjoy!