Apple Pie Demoiselles Tatin

A great cake recipe for any occasion:

With hands as cool as possible, grate the butter into the flour, add the water by the spoonful, knead quickly, form a ball, place in the cellar for a night or possibly in the freezer for 1 hour.

Remove the skin from the apples and cut them into quarters (Jonathan, Golden or Gravensteiner Delicious). Remove the core and cut the apple quarters into 5 mm thick slices.

Brush a cake springform pan with 1 tbsp butter. Spread 1/2 cup confectioners’ sugar evenly over the bottom and top with a layer of apple slices.

Sprinkle this with 1 tbsp powdered sugar and 1 tsp butter flakes. Place next layer of apple slices and sprinkle again with 1 tbsp confectioners’ sugar and 1 tsp butter flakes.

Repeat this process until all apple slices are inserted. Sprinkle last layer with 2 tbsp powdered sugar and 1 tsp butter flakes.

Place cake springform pan on the bottom of heated oven and now bake with bottom heat turned on to highest setting for 1/2 hour.

Roll out cake batter and use it to cover the apple slices in the tart springform pan. Bake for another 10 minutes until the top is a golden brown color.

Remove the pan from the heat and turn the apple pie out onto an ovenproof plate (the pastry lid will become the base). Sprinkle the top with 2 tbsp of powdered sugar.

Place the cake again on the top baking rack and bake for 5 to 10 minutes until the sugar caramelizes.

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