Tarte Tatin

This is a Tarte Tatin-style dessert that can be easily made in a frying pan using domestic barley pancake mix♪
 
Ingredients (for one approx. 22 cm frying pan)

Domestic Barley Pancake Mix	100g
Egg	1
Milk	70cc
Apple (Jonathan)	1
Granulated sugar	4 tbsp
Butter	20g

 

Instructions
1. In a bowl, mix the egg and milk well, then add the pancake mix and stir.
Peel the apple and slice into wedges about 5mm thick.
2. Add the butter and granulated sugar to a frying pan and heat until it turns a caramel color, stirring with a wooden spatula.
3. Arrange the apple slices in a radial pattern and cook on one side for about 5–10 minutes until golden brown.
4. Once browned, remove from heat, pour in the batter, and smooth the surface.
5. Cover with a lid and steam-cook on low heat for about 10 minutes.
It is done when the surface is fluffy and cooked through to the center.
6. Remove from heat and let cool slightly. Place a plate over the pan, flip it over in one quick motion, and serve.
 
Tips and Points
When caramelizing the apples, be careful not to burn yourself and arrange them one by one carefully with chopsticks. Since the apples will release moisture, blotting it with a paper towel before pouring in the batter will result in a cleaner finish.