Tarte Tatin

I know, I know, Tarte Tatin is an old hat. But sometimes the oldest hats are your dearest ones. That is kind of how it is with this tarte. All straight forward, all assuring, simple and good ingredients. Really, the only thing I could deal making after my first week at the new job, with eight hour shifts and the additional hours of sitting in the train getting forth and back. Life is a hassle sometimes and you will not always find the time and energy to rustle up homemade doughnuts in your kitchen. That’s ok. Sometimes (or should I say most of the time?) you won’t want to do anything at all, after the day has come to rest. That is also completely fine. But I am telling you, a slice of the Sunday cake after a hard day, makes doing nothing, twice as sweet. 

150g all-purpose flour
65g white sugar
65g butter, cold
1 egg
1 tsp. vanilla extract
½ tsp. baking powder
a pinch of salt
4 apples, roughly sliced
3 tbsp. butter
60-80g brown sugar
some walnuts

Yeah, totally forgot to photograph the egg. It’s in there though. For sure. Anyways, start by sifting the dry ingredients for the pie crust together. Cut up the cold butters into little cubes and rub it in the flour mixture with your hands (all washed and squeaky clean obviously). Then crack the egg in and knead shortly until you have firm, combined dough ball. Put the dough in the fridge. Now melt the butter and the brown sugar in an oven safe pan. Lay the apple slices and walnuts in, let caramelize from one side and turn them over (takes about 8 minutes). Take off the heat and let cool.

Roll out the dough and put on top the apples in the pan, pinch the edges a little. And up, up into the oven at 200°C for ca. 25 minutes.

Enjoy on your couch, in front of your favorite show, with some heavy cream. Call it a day. 

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