Ingredients for dough and topping:

• 50 g powdered sugar

• 100 grams of cold butter

• 200 grams of flour

• 1 No

• 3 pinches of salt

• 3 large (e.g. Boskoop, Cox Orange) apples

Cut the butter into cubes and quickly knead into a dough with the flour, egg and salt. Wrap the dough in cling film and refrigerate for at least 30 minutes. Clamp a piece of parchment paper onto a springform pan base. The springform pan should be closed tightly, as the hot caramel will be added later.

Peel and quarter the apples and remove the cores.

Ingredients for the caramel:

• 120 grams of sugar

• 50ml of water

• 80 g Butter

• 3 pinches of salt

• 0.5 vanilla bean

Caramelize the sugar and water in a large enough saucepan over a medium-high heat until amber. Do not stir, but swirl the pot around (careful, the caramel gets very hot!). Add the butter in pieces and let it melt in the sugar mixture. Add salt and scraped vanilla pulp and mix well.

Carefully pour the caramel into the prepared, sealed mold. Slightly rock the mold back and forth to distribute the caramel evenly over the base. Place the apple slices in a circle in the springform pan, starting from the edge.

Preheat the oven to 200 degrees (upper/lower heat). Place the shortcrust pastry on a floured work surface and roll out slightly larger than the tin. Carefully place the dough over the apples. Press the excess dough into the mold as a border. Bake for 20-25 minutes.

Let rest 15 minutes before turning. Then loosen the edge of the dough with a knife and remove the springform ring. Place a sufficiently large cake plate on the mold and carefully turn out the tart. Serve with vanilla ice cream, whipped cream or crème fraîche.

Broadcast/Source: Tastes. Always.