Classic French Apple Tarte Tatin

🛒 INGREDIENTS (16 cm pan) Crust: 40g soft butter, 30g sugar, 0.5 tsp vanilla sugar, pinch of salt, 1 yolk, 55–60g flour, 15g chopped nuts, pinch of baking powder. Apples & Caramel: 5–6 apples, 40g butter + cinnamon (for apples), 90g sugar + 50g butter (for caramel). 🥣 INSTRUCTIONS Dough: Mix ingredients, roll between parchment to 5 mm, cut a 16 cm circle, and chill for 2–3 hours. Apples: Melt 40g butter with cinnamon, add apple halves, cover, and simmer 5–7 min. Caramel: Melt 90g sugar to amber, stir in 50g butter, and pour into the 16 cm pan. First Bake: Pack apples tightly over caramel. Bake on a tray at 165°C / 330°F for 35–40 min. Second Bake: Place chilled dough on top of apples. Bake at 165–170°C / 330–340°F for 25–30 min until golden. Serve: Cool slightly and invert onto a plate. #AppleTarteTatin #TarteTatin #AppleTart #FrenchPastry #AppleDessert #FrenchDessert #bakingasmr #ASMRBaking #CookingASMR #SatisfyingBaking #AestheticBaking #BakingSounds #baking #EasyDessert #BakingTutorial #RecipeVideo #BakingFromScratch #homemadedessert