Title: Tarte Tatin
Categories: Dessert, French
Yield: 6 Servings
MMMMM---------------------------PASTRY--------------------------------
2 c Flour
1 tb Sugar
2/3 c Butter; chilled, cut into
-small pieces
1/2 ts Salt
6 tb Water; cold
MMMMM--------------------------FILLING-------------------------------
1 c Sugar; plus extra for
-whipping cream
6 Apples; peeled, quartered
-and cored
6 tb Butter; melted
1 ts Ground cinnamon
1 c Whipping cream
Pastry:
Mix flour, sugar, butter, and salt in food processor. Add water all
at once and process just until dough forms ball. Turn dough out onto
wax paper and shape into disk. Wrap and chill 2 hours.
Filling:
Heat 1/2 c sugar in heavy ovenproof skillet over low heat until
melted and caramelized. Arrange apples in concentric circles to fill
skillet. Pour melted butter over apples. Sprinkle with remaining 1/2
c sugar and cinnamon. Heat gently on stove a few minutes.
Roll out pastry 1/4" thick. Cut to fit top of skillet, allowing
enough to tuck in over apples, but do not let it touch sides of
skillet. Bake tart at 350°F until apples are tender and pastry is
golden, about 30 minutes. Remove from oven and invert immediately
onto serving plate. Whip cream until stiff and sweeten it, if
desired. Serve cream over warm tart.
