Tarte Tatin with South Tyrolean Apples and a yoghurt and cinnamon sauce

To make the shortcrust pastry, flour a work surface and thoroughly knead 100 grammes of cold butter, 50 grammes of sugar and a pinch of salt together. Flatten the dough, roll it out with a rolling pin until it is slightly larger than the flan pan and place it on a sheet of baking paper. Poke the dough with a fork several times, then refrigerate it.

Peel and core the apple and cut it into thin, even slices. Set aside in a bowl of cold lemon water.

In a non-stick frying pan, gradually caramelise the remaining sugar on medium heat. As soon as the sugar is liquid and brown, stir in the remaining butter and add a splash of lemon juice. Mix everything well.

Pour the hot caramel into the flan pan lined with baking paper. Spread and leave to cool.

Pat the apple slices dry and arrange them on the caramel in a circular pattern. Place the dough on top of the apples and press the edge into the flan pan.

Bake in the pre-heated oven at 220 degrees for about 20 minutes.

To make the yoghurt sauce, season the yoghurt to taste with cinnamon and vanilla sugar.

Take the tarte out of the oven, briefly leave it to cool, then upturn it onto a cake plate. Serve with the yoghurt sauce.