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1
For a 26 centimeter (10.2 inch) diameter pie form.
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2
Roll out the pastry ( 2 millimeter, 1/10 inch, thick) to a 30 cm (11.8 inch) disc and leave it to rest in the refrigerator.
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3
Pre-heat the oven to 220 degrees cup (435 degrees F).
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4
Butter a 26centimeter-diameter disc of baking parchment and carefully line the base of the tin with it.
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5
Spread the sugar over the paper, shaking it evenly over the surface, place in the middle of the oven and bake for some 8 minutes to caramelize the sugar.
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6
Keep care !!
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7
Caramelize to light golden brown !!
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8
Then add the butter, let it melt, and leave to cool a little.
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9
(You can try without baking parchment: it's difficult to unmold !!)
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10
Place the halved apples vertically side by side (i. e. they MUST be higher than the rim of the tin !).
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11
Bake for some 25 minutes (at the same temperature).
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12
'Line' (i. e. cover) the apples with the pastry disc .
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13
Bake for 20 .
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14
25 minutes (at the same temperature), tttooto.
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15
Let cool 5 minutes on a rack, then turn over and unmold the 'tarte tatin' on a plate, remove the baking parchment.
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16
The 'tarte tatin' look now like an apple pie :-) Serving: warm or lukewarm with 'creme chantilly'
