Apple Tarte Tatin
    300 g flour, 150 g butter, salt
    4 apples, 90 g sugar 60 g butter.
    Pâte brisée: soften the butter, mix it with the flour and a pinch of salt, rub it untill obtaining a coarse crumbly mixture. Form a well in the centre and pour in 80 ml of water and work the mixture quickly into a ball. Leave the pastry dough to rest in the fridge in a damp cloth. Peel and core the apples and cut them into eighths. Melt the butter with the sugar, and add the apples tossing them in the caramel. Heat the oven to 180°C, grease a low-sided cake tin with butter, spread the apples and the caramel mixture over its base in a single layer. Roll out the pastry to a 3 mm thickness and lay it over the top of apple mixture. Tuck the edges of pastry down the side of the tin and prick its surface with a toothpick. Bake in a hot oven for about 30 minutes. Remove the Tarte Tatin and turn it out onto a serving platter while still warm, inverting it so that the apples sit on top. Serve with whipped cream.
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