Title: TARTE TATIN
Categories: Desserts
Yield: 6 servings
--------------------------PASTRY--------------------------
1 c All-purpose flour
1 tb Sugar
1 Stick ( 8 tbsp ) cold,
-unsalted butter, cut into
-1" pieces
3 tb Ice water
--------------------------FILLING--------------------------
2 tb Unsalted butter
1/2 c Sugar
2 lb Granny Smith apples, peeled,
-cored, and cut into 1/8ths
Pastry Dough
1. Make the pastry dough: in a food processor, pulse
the flour and sugar together to combine. Add the
butter and pulse until coarse crumbs form. Add the
water, 1 tbsp at a time, pulsing just until the dough
comes together. Transfer the dough to a lightly
floured surface and gather it into a ball. Pat into a
disk, wrap tightly in plastic wrap and refrigerate
until chilled, at least 20 minutes.
2. On a lightly floured surface, roll out the dough
into a 10", circle, about 1/4" thick. Transfer the
dough to a lightly floured baking sheet, cover and
refrigerate.
3. Preheat the oven to 400 degrees. Melt the butter in
a 9" cast-iron skillet. Add the sugar and cook over
moderately high heat, stirring, until a rich brown
caramel forms, about 5 minutes. Remove from the heat.
Pack the apple pieces in the skillet, rounded sides
down but slightly leaning, in concentric circles.
4. Lay the pastry round on top of the apples, pressing
gently to fit it in the pan. Bake the tart for about
35 minutes, or until the pastry is golden brown. Let
cool slightly, then carefully invert the pan on a warm
serving plate. Serve the tart warm or at least room
temperature accompanied by the Cinnamon Ice Cream.
