- 2 1/4 cup of flour (250g)
- 1/2 cup of butter for the crust (125g)
- 1 pinch of salt
- 1 egg yolk
- some water
- 2/3 cup of butter for the caramel (150g)
- 3/4 cup of granulated sugar (170g)
- 8 to 10 apples (Gala apples are the best)
- Prepare the pie crust by mixing flour, butter, salt, yolk, and water. Mix with your hands until you get a nice ball. I don't recommend using a food processor. The pie crust taste better when made by hand. The processed dough is more chewy.
- In a deep round cake pan, place the butter and sugar.
- Place the pan on the stove.
- With a wooden spatula, mix butter and sugar. Do not leave the stove unattended.
- Make a brown caramel. Make sure that it does not get black as it would give a bitter taste to the pie.
- Peel, core and cut apples into quarters.
- Arrange the apple quarters on the cooled caramel.
- If there are some remaining apples, cut into smaller pieces and arrange on top.
- Cover the apples with the dough (1/8 inch or 4 mm thick), with a diameter slightly greater than the pan.
- Fold the dough edges inside the pan.
- Bake in hot oven (375F or 190C) until the crust is golden brown. The crust is almost done when you can see the caramel rising around it
- After cooking, cover the pan with a larger dish and unmould the tarte tatin while it is still hot.