Apple pie with hazelnuts and sour cream (Tarte Tatin)
What you need:
200 g wheat flour (replace eventually 50 g of wheat flour with wholemeal)
50 g of icing sugar
150 g butter
1 kg apples
50 g of butter
100 g of hazelnuts
100 g of sugar
1 vanilla pod
How to make it:
Mix the flour and icing sugar together. Add egg and butter.
Knead everything together with your hands and let the dough rest for about an hour in the refrigerator.
Peel the apples and remove seeds. Cut the apples into quarters. Finely chop the hazelnuts.
Add the butter and sugar in a pan. Let it melt until it begins to caramelize.
Add apples and the chopped hazelnuts and mix in the caramel until it begins to brown.
Remove pan from heat and arrange apples as nicely as you can in the baking pan.
It is important that the pan is completely filled with apples.
Roll out the pastry to a circle the same size as the pan.
Press the dough over the apples and along the edge. Put the pan into the oven and bake the pie at 200 degrees for about 20-25 minutes.
When the pie is done let cool down a bit, before turning it cautiously onto a serving plate.
Stir the seeds from 1 vanilla pod in a cup sour cream and seve it to the warm apple pie.