Preparation time: 25 minutes, cooking time: 35 min
Ingredients for 4-6 people
1 knob of butter in the pan, a pastry, 8 apples, 100 g sugar, 1 tsp s lemon juice, 60 g unsalted butter, 20 g salted butter, 1 sachet vanilla sugar, 1 small jar of cream.
Preheat oven to 240 ° (th 8).
Grease a top edge and set aside. Roll out the dough, leaving it on the parchment paper and let stand at room temperature. Peel apples and cut into 4 wedges.
Caramel: Melt over low heat for half the sugar with 3 tablespoons water, lemon juice and butter soft. Mix until a light caramel and smooth, then pour into the mold.
Add apples, rounded side against the caramel, letting a space between the fruit and the edge of the mold. Add butter, salt and half the sugar and vanilla sugar.
Spread batter over apples and flatten it so it adheres well. Then bend the edges inside. Bake 30-35 minutes or so. Upon exiting the oven, wait 30 seconds before turning the cake onto a plate to unmold. Serve your pie warm with heavy cream.
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