Simple tarte-Tatin

Yesterday I had the urge to bake a tarte-Tatin but I had only 3 apples left, two golden and one Granny Smith. Can you bake a tarte-Tatin out of two kinds of apples without noticing it in the end result?

I used a standard sweet pie dough made out of flour, sugar, butter and eggs. Three apples and some sugar and butter for the caramel. And preheated the oven on 190ºC.

I started with peeling the apples, cutting them into quarters and drizzling them with some lemon juice. Then I made the caramel in my non-stick frying pan by heating some sugar, about 100 grams with a little water. When it becomes that beautiful marron-red colour you can stir in a knob of butter to make it creamy. Then put in the apples and turn them every couple of minutes so they get nice and soft and they take over the caramel colour.

While you're baking the apples you can roll out the dough to the size of your baking tin, I use the small low ones, or just a bit bigger.

When the apples are done, after about 20 to 30 minutes of low simmering, you put them into the baking tin with the pretty side down, the cheeks of the apples. Then role over the dough with your rolling pin and make sure the apples are feeling warm and snug in their coat. Cut away the excess dough and put the tart in the hot oven. I baked it for about 30 to 40 minutes until the dough looks a dark golden-brown.

When it's done you leave it to rest for about 10 minutes and then you flip it onto a plate or a nice platter, anything that looks nice!

It's best eaten hot, with a scoop of vanilla ice-cream, Mmmm!

Bon appetit!

...Ah! The end result..No, you can't bake a tarte-Tatin with Granny Smith apples, they keep their greenish colour, which is so beautiful when you eat them fresh but looks a bit strange when they're baked. And more important, the go all mushy in the oven, not very nice. You want a soft but firm apple-tart right!?