Tarte Tatin

50 g sugar

(Pre-)heat cooking space to 230 °C with PizzaPlus

Spread the sugar over the baking tray. Put the tray on the wire shelf in the preheated cooking space. Bake.

Put the pastry in

PizzaPlus 230 °C for 5 Mins

30 g butter

4 apples

sour

250 g puff pastry

round, ø 32 cm

Take the baking tray out of the cooking space and spread the butter over the hot caramel.

Peel, core and cut the apples into similar-sized wedges. Spread the wedges of apple evenly over the butter-caramel mixture.

Lay the puff pastry over the apple and prick lightly several times with a fork. Put the tart into the cooking space while still warm. Bake.

Put the pastry in

Professional baking puff pastry 210 °C for 20 Mins

Take the tart out of the cooking space and carefully turn out upside down