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.