Tatin tart

For the sweet dough
140g of flour
20g powdered sugar
65g of butter
1 egg yolk
1 pinch of salt
Mix all the ingredients, wrap and put in the fridge.

For the caramel
140g of sugar
50g of water
80g of butter
Vanilla
1 pinch of flower of salt

Make the caramel in a saucepan with the water and sugar. Once it has a nice color, lower the heat and add the butter cut into pieces in several times. Finally add the salt and vanilla. Pour this into the pan.

Arrange the apples cut into cubes. Bake for 40 minutes at 160°C. Pack the apples when they come out of the oven. Add the sweet dough, previously rolled out with a rolling pin and cut to the diameter of your mold, on top and bake again for 40 minutes. Let cool a little and unmould.

I served this tart with a little whipped cream on top.