Lime Tarte Tatin

For the lime tarte tatin, knead a shortcrust pastry from flour, sugar, butter, salt and egg, wrap in cling film and leave to rest in a cool place for 30 minutes.

For the topping, thinly grate the lime zest and set aside; thinly remove remaining zest all around with a knife. Cut each lime into 4-5 slightly thicker slices.

Heat a pan and let about 2 tablespoons of sugar caramelize in it. Cut the vanilla pod in half lengthwise and heat briefly on both sides with the lime slices, then place on baking paper and let cool.

Bring the remaining sugar and water to the boil and reduce to a thick syrup. Stir in lime zest and let cool. Then mix with the cooled lime slices.

Preheat oven to 190 °C top/bottom heat.

Bring the short pastry to room temperature and roll out on a floured work surface until approx. 6-7 mm thin.

Grease a shallow tart pan with a little butter, spread the sliced almonds and the lime slices with a little syrup on top. Roll the short pastry over the rolling pin and unroll it over the mold. Cut off excess dough with a small knife, prick the shortcrust pastry a few times with the knife.

Bake at 190 °C for 15 minutes, then reduce the heat to 170 °C and bake for another 15 minutes.

Allow the lime tarte tatin to cool slightly, turn out and cut into even pieces.

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