Tatin flan with apples (France)

Preparation

 
·To prepare the mixture, mix together the flour, butter and salt. Gradually add water until the mixture is smooth. Mould the dough into a ball.

 
·Put the butter and sugar into a watertight cake tin. Place the tin on the stove and stir the butter and sugar with a wooden spatula until it caramelises (sauce can be lighter or darker according to preference). Remove from the stove and leave to cool

 
·Peel the apples and cut into six pieces. Arrange the apples in the cooled caramel sauce, with the curved sides facing down. The apple pieces should be laid close together (do not leave any gaps). If there is any apple left over, cut this into smaller pieces and arrange on top

 
·Cook at a high heat for 5-10 minutes, until the caramel rises up through the apple pieces

 
·Roll out the dough to a thickness of 3-4 mm (slightly larger than the cake tin). Cover the apples with the dough, taking care to fill the tin (no apples should be visible).

 
·Bake in the oven at 180-200 °C for approx. 35 minutes (the mixture should be golden brown).

 
·Remove the cake and turn out onto a plate while still warm

 
Serve directly, with a scoop of vanilla ice cream if desired