Historically created by two French sisters from the Loire Valley, this is a famous upside-down French apple tart.
- 250 grams blanched flour
- Pinch of salt
- 125 grams butter softened at room temperature
- 2 egg yolks
- 12 apples peeled and cored but left whole
- 1/2 lb. butter
- 1 cup white sugar
- Mix the flour and the salt together. Place the mixture on a workspace and make a well in the middle of the flour. Add the soft butter and mix it gently, not too much, until it is just incorporated. While mixing, add 1 egg yolk and the water until the dough is compact. You don't want to mix the dough too much. The lesser, the better.
- Let the dough rest for 30 minutes. Roll the dough into a sheet, fold it, and repeat the process 4 times.
- Preheat the oven to 350°. Stuff butter inside the apples and rub more on their exterior as well.
- Put the apples in a roasting pan and cover them with aluminum foil. Roast the apples for about 40 minutes, until the apples are soft. Let them cool. Leave the oven on.
- Heat the sugar in a pan until it caramelizes and add the butter little by little. Mix it in well, making sure that it does not break, and pour the caramel into a deep baking pan. Let it cool.
- Cut the roasted apples it half and place them upside down on top of the caramel sauce. In a small bowl, beat the last egg yolk and brush it over the puff pastry. Place the puff pastry on top of the apples. Make a hole in the middle of the pastry to vent the steam and bake the tart tatin in the oven for 15 minutes.