- Cubed butter 12.50 g
- Sugar 25 g
- Firm, aromatic apples 1 pce
- Roll of puff pastry 0.25
Peel the apples and quarter, then remove the core.
Place the flavouring pan on the grid and preheat with direct heat. Put sugar in to the flavouring pan and let it caramelise at 220 °C, until the sugar is light brown. Remove the flavouring pan from the barbecue and turn the funnel (indirect position). Put the rack back on. Distribute the apples in a star-shaped pattern on the caramel cream. Roll out the dough 2 mm thick and prick it multiple times with a fork. Place the dough on the apples, trim it off the outer edge of the tray and carefully press down the edges. Bake the tarte tatin at the highest level for about 5 minutes. Then turn down the heat and continue baking at 220 °C for about 15–20 minutes until golden brown.
5 minutes at a medium setting with the lid closed