Tarte tatin (5)

Prepare all ingredients.

Turn on the oven.

Put into a mold steel (26 cm diameter) sugar and butter.

Cheap fire on the stove melt the sugar, until the proper place of caramelization.

Being careful not to burn.

Remove the mold from the fire.

Peel and cut apples into quarters.

Arrange Apple quarters into the mold, the caramel, very close to each other.

Cut into smaller pieces the quarter advancing and fill all the spaces.

Sprinkle with cinnamon.

Cover apples with an aluminum foil and put in hot oven for 20 or 25 minutes, so they cook in half and begin to absorb the caramel.

Remove from the oven.

Pave the pectin to 3 or 4 mm, obtaining a disc just a little wider than the mould.

Place it on the apples, causing it to fall under the edge of the mould and rincalzando good rims.

Put in hot oven (200 degrees) until the dough is cooked and the caramel begins to be peeping all around: it will take about 35-40 minutes.

Remove from the oven.

Unmold immediately on a large plate, being careful because some of the caramel will be runny.

Serve tepid or cold, accompanied, if you will, with vanilla ice cream or whipped cream.