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 egg

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 sugar

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.

AUTHOR: blondie2