For 4 people
Peel the apples, cut them in half and remove the cores using an office knife
Melt the butter in a tatin mold, pour the sugar and mix with the spatula until a brown caramel is obtained
Dress the apples on the lukewarm caramel and cook over high heat for 10 minutes
Flour the worktop and lower the dough up to 4 mm thick with a rolling pin
Cut the dough using a pie circle in dimensions larger than the mold and cover the still hot apples while entering the edges that exceed
Cross a fireplace in the center using a knife, cook in a hot oven of 200°C for 20 to 25 minutes
At the exit of the oven, cover the mold with a serving dish and return to a quick movement
Lift the mold and polish the apples with the blond topping.
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