Tart taten with apples

Ingredients

Cooking

Pour sugar into a preheated pan and stir, prepare caramel.
Remove from heat, add 200 g of oil, lemon juice and vanilla. Add salt and mix well.
Peel and deseed apples, cut into 4 parts and put them in a frying pan in a form of a circle, adding cubes of remaining butter.
Bake for 20 minutes in a preheated to 180°C oven, then cover with foil and bake for another 20 minutes.
Roll the dough into a 7 mm thick layer (1 cm more than the diameter of the pan)
Let the apples cool down, cover them with dough, tucking the edges inward, and send to bake for another 40-50 minutes at 180-190 ° C.
Cool the tart, then warm the bottom of the pan on the stove and slightly rotate the pie with your palm on top.
Cover the pan with a plate, turn the tart onto it, chop and serve, sprinkled with chopped almonds.
Add ice cream if desired.

Try

Puff pastry dough “Granny Annie” (without yeast)