French tarte tatin

200 g sugar
100 ml water
6 apples, e.g. Granny Smith
1 shortcrust pastry, rolled-out round
	Wash, peel, quarter and core the apples.
	Heat up the sugar and water in a saucepan and simmer until the mixture begins to caramelize. Pour the caramel directly on to the round baking tray and leave to harden.
	(Pre-)heat cooking space to 180°C with Hot air humid
	Arrange the apple on the caramel, cut-side up. Lay the shortcrust pastry loosely over the apple, use the overlapping pastry to form the sides and prick the top all over with a fork.
	Put the tarte tatin on to the baking tray in the preheated cooking space. Bake.
	Put the pastry in
	Hot air humid 180°C for 35 Mins
	Let the tarte tatin stand briefly after baking so that the caramel can set. Turn the tarte tatin out onto a plate or large platter.

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