A here at the famous tarte Tatin ... For the h istory , Tatin sisters who cooked in a restaurant family have u ne day reversed the recipe for a pie pom my forgetting to put the dough in bottom of pan. The recipe I give you is a culmination of 10 years of research, who eat more pies Tatin Accademia. The best advice comes from Simon Piefort, now a pastry cook at Michel ARM ...
There are several steps to start the dough. 150g flour 60g sugar
70g butter pinch of salt
7cl water. No complications for the dough, you mix the butter you roll between your fingers in flour, sugar and salt. When the mixture is small grain between fingers add water and knead a first time.
I grossly flattened on a plastic wrap and then roll it before passing it to the cold 30 min spread around. During this time you make a light caramel in a saucepan 120g sugar just a trickle of water to moisten
When the caramel is golden throw you 50g butter, stirring with a wooden spoon to obtain a homogeneous mixture like picture. 
I pay three quarters of the caramel into the bottom of the dish, then pack the apples against each other. 
The rest I poured the caramel to drizzle over the apples
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Then I spread the dough by sliding between the plate and apples, this determines the height of the rim ...
this pie, evil unmolded .... But it is very good.
