Apple Tarte Tatin
You can prepare the dough in a food processor, but be careful, stop it as soon
as the dough forms a ball.
1 1/4 cups all-purpose flour, sifted
1/4 teaspoon salt
1 stick unsalted butter, cut into small pieces
1 tablespoon cold water
Put the flour in a mixing bowl and form a well in it. Put the salt and butter in
the well. Blend with your fingers until you have a crumbly dough. Add the egg
then the water. Knead again with your fingertips until the dough forms a ball.
Do not overwork. Wrap in plastic and refrigerate 1 hour or overnight.
1/2 the above recipe
8 apples (golden delicious or any baking apple)
Juice of 1 lemon
1 stick butter
1/2 cup heavy cream
Preheat oven to 350F. Roll out the dough to a nine-inch circle on a baking sheet
and bake until it is light brown and cooked through. Peel and core the apples.
Cut them into 8 sections each. Moisten them with lemon juice to prevent them
from turning brown. Raise the oven temperature to 375F.
Put a large skillet or frying pan over high heat. Add butter and sugar and stir
until the mixture turns a golden caramel color. Add the heavy cream, and still
over high heat, continue cooking and stirring for another 2 minutes.
Add the apples. Make sure that each slice is coated with the mixture. Cover the
pan with foil or a tight fitting lid and bake put it in the oven for 10 minutes.
Remove the pan from the oven and arrange the apples on the pastry in a tightly
assembled pattern of rings within rings. Heat the caramel that remains in the
pan for another 2 to 4 minutes, until it thickens. Pour this caramel over the
apples. Serve hot.