Tatin Pie

Apples Sugar

Butter

Cinnamon

Pure butter puff pastry

Melt the salted butter in a baking pan and spread it over the entire surface (bottom and edges). Line the pan with sugar, leaving the excess on the bottom in a layer of about 3 mm. Sprinkle a pinch of cinnamon over the sugar. Set aside. Do not make caramel in the pan, since annealing it may leave a bitter taste in your mouth.

Peel the apples and cut them into 8 slices (I personally prefer Granny Smith apples for their consistency when cooking and their acidity that goes well with the sweetness of the butter and sugar) In a frying pan, melt a good tablespoon of unsalted butter with about 1/2 cup of sugar, add a pinch of cinnamon, let the apple slices brown and take on color Repeat several times if necessary if your pan is too small to hold all the slices The apples will soften slightly and you will be able to distribute them better in the pan

Arrange the apple slices harmoniously in the pan, pressing them lightly The end result will be more aesthetic and your pie will be less likely to sink

Cover the first layer of apples with a little sugar, little pieces of butter, and a pinch of cinnamon Repeat until all the apples are gone In the last layer, add about 3 tablespoons of the cooking syrup (if there is still some) and the pectin from the apples, contained in the syrup, which contributes to the consistency of the pie

Bake in a medium oven (thermostat 7, 210°C) for about 20 minutes. No need to bake the apples any longer as they have already started cooking in the pan. Remove the pan from the oven and let it cool for about 30 minutes

Nutritional table (100gr):

Energy (kCal): 168

H.C (g): 22

Protein (g): 1

Lipids (g): 8

Saturated fatty acids (g): 4

Salt (g): 0