Tarte Tatin

A new day, a new French desert to make for the first time. This time, a Tarte Tatin, made using Raymond Blanc's Simple French Cookery. 

I didn't make my own pastry this time:

Caramel, with butter added:

8 apples, peeled, halved and cored, placed on top of the caramel:

Brushed with butter and sprinkled with sugar, then into the oven at 190° for 35 minutes:

Pastry cut to size in the meantime, after being chilled:

Apples partially cooked; time for the pastry:

30 minutes later:

Left to cool and turned out: