Difficulty: Medium (3/5)
Prepare the shortcrust pastry without over-kneading. Form into a ball and rest in the fridge while prepping the apples and pan.
Generously coat the bottom of a springform pan with 50g softened butter (not melted) for an even 4-5mm layer. Sprinkle 50g sugar evenly over the butter.
Peel and slice apples into thick, even 1-2cm pieces. Arrange the first layer tightly on the sugar, rounded sides down—this will become the pretty top after flipping. Overlap generously.
Build a second layer in the opposite direction, continuing until the mold is full (3-4 layers). Sprinkle with 25g sugar.
Roll out the rested dough to 3-4mm thick. Cut a disc slightly larger than the pan to cover the edges. Lay over apples and gently tuck edges down to the bottom.
Make a few steam vents with a knife tip. Bake in a preheated oven (th. 8-8½, lower third) for 25-30 minutes until pastry is golden.
Rest 5 minutes. Switch on the oven grill.
To unmold, place a serving plate upside down over the pan and flip briskly. Sprinkle apples with 50g powdered sugar and 25g melted butter. Grill until beautifully caramelized golden—watch closely.
Serve warm, hot, or cold for maximum flavor. This timeless technique yields perfect caramelization every time.
Source: Les Bons Desserts by Claire Mignière, Baudouin.
