Ingredients:Filling:Apples – 1.5 kg., butter – 100 gr. Sugar – 150 gr. Dough:butter – 70 gr., Flour – 170 gr. Salt – a pinch, Sugar – 20 gr., Egg – 1 PC. Apples wash, clean from the skin and seeds and divide into slices. Melt the butter (100 grams) . Butter (70 grams), flour mix into crumbs. Add salt. Egg. Knead the dough. The form greased with part of the melted butter and arrange the apples. On top of the apples pour butter and sprinkle with sugar. Bake thirty minutes at a temperature of 200 degrees. The oven should be pre-warmed. Roll the dough into the reservoir with a diameter of a little more shape to form the sides. I have a form twenty centimeters. Hot apples spread the dough. Put into the oven for twenty five minutes at a temperature of 180 degrees. Pie to cool. Then flip on serving dish. Bon appetit!!! Tarte Tatin (FR. Tarte Tatin) — form French Apple pie “inside out”, in which fry the apples in butter and sugar before baking the pie.According to studies, the recipe “tarte Tatin” was coined in hotel sisters Stephanie (1838-1917) and Caroline (1847-1911) Tatin in Lamotte-Beuvron, circa 1880-ies. There is a theory that during cooking the pie Stephanie forgot to make the shape of the dough and put caramelized apples in the form, and then not to remake it, just covered it a test. Also, it is believed that the pastry just dropped the cake and then assembled it as I could. There are alternative theories that the recipe upside down cake is traditional to the Sologne region, and Stephanie only slightly changed the recipe. Sister never called tart its name and did not publish cookbooks. A famous recipe was brought by the restaurant Maxim’s, which tasted pie in Lamotte-Levrone, added it to the menu of his restaurant. Tarte Tatin is a signature dish at the hotel restaurant “Tatin”.Tarte Tatin can also be made with pears, peaches, pineapple, tomatoes or vegetables, such as eggplant, onions.#alfisabakery#alfisabakeryufa#piratestation#tartan#francuzskijj#pinagsasasabi Source: Alfisabakery @ Youtube.