Apple Tarte Tatin (France)

Apple Tarte Tatin (France)
(This recipe is Sofia72 - Paris)
Ingredients:For the dough brisée:
300 g of flour
150 g of butter
1 pince of salt  Ripen for:
1 kg of apples
125 g of sugar
20 g of butter

Prepare the pastry brisée classical sift the flour, forming a hole and insert into small pieces and softened in butter, a pinch of salt and two tablespoons of cold water. Mix everything until dough is firm and smooth. Wrap the dough in plastic wrap for special foods and let rest in refrigerator for 30 minutes. Grease a cake pan with the remaining butter to go round it on the stove or in the oven and sprinkle with sugar.Peel the apples and cut into thin slices. Arrange in baking pan and cover the bottom of this. Put the cake pan on the stove cooking, over low heat and let the sugar caramels (it takes about 15 minutes). Then move the mold in the oven at 180 ° C - 360 F, for 15 minutes. Meanwhile, roll the dough into disk brisée equally high for having the cake about 1 cm.Togliere the mold from the oven and place the dough inside brisée. Return to the oven and bake the cake for 20 minutes. Sfornatela and allow to cool before you flip on a serving dish and serve with the cream.
Recipe of 2012/01/12