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Tarte Tatin
Tarte tatin, the famous French upside-down apple tart, is baked with a pastry crust placed on top of a luscious caramelized-apple filling, then inverted after baking. It is especially delicious served with scoops of salted caramel ice cream (see related recipe at right).

Ingredients:

For the dough:

  • 1 1/4 cups all-purpose flour
  • 2 Tbs. sugar
  • 1/2 tsp. salt
  • 6 Tbs. (3/4 stick) cold unsalted butter, cut into
      1/2-inch pieces
  • 4 Tbs. ice water

For the filling:

  • 2 1/2 lb. Golden Delicious apples, peeled, cored
      and cut into 1/2-inch slices
  • 2 Tbs. fresh lemon juice
  • 1 1/2 cups sugar
  • 8 Tbs. (1 stick) unsalted butter
  • Salted caramel ice cream for serving

Directions:

To make the dough, in the bowl of a food processor, combine the flour, sugar and salt and pulse twice. Add the butter and pulse until pea-size crumbs form, 10 to 12 pulses. Add the ice water and pulse until the mixture just comes together, 10 to 12 pulses.

Transfer the dough to a work surface and shape into a disk. Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours.

Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into a round about 1/4 inch thick. Lift and turn the dough several times as you roll to prevent sticking, and dust the surface and the rolling pin with flour as needed. Trim the dough into a 10-inch round and place on the prepared baking sheet. Refrigerate until ready to use.

Preheat an oven to 425°F.

To make the filling, in a bowl, stir together the apples, lemon juice and 1/2 cup of the sugar. Transfer to a colander and let stand for 20 minutes.

In a 9-inch ovenproof sauté pan over medium-high heat, melt the butter. Add the remaining 1 cup sugar and stir with a wooden spoon until combined. Cook, stirring occasionally, until the mixture becomes a bubbly caramel brown, 10 to 15 minutes. Stir briskly for a few seconds if the butter separates from the caramel. Remove the pan from the heat.

Arrange the apple slices in the pan so they are overlapping and are fanned out. Set the pan over medium heat and cook until the apples are tender, about 20 minutes, pressing down on them occasionally so the juices bubble up around the fruit. Remove the pan from the heat and set on a baking sheet.

Place the pastry on top of the apples and trim the edges, leaving a 1-inch overhang. Tuck the overhanging pastry into the sides of the pan. Cut 4 steam vents in the top of the pastry. Bake until the top of the crust is golden, about 20 minutes.

Remove the pan from the oven and let stand for 5 minutes. Using a pot holder, gently shake the pan from side to side to loosen the apples. Place a plate or cake stand over the pan and quickly invert the pan and plate together. Lift off the pan, letting the syrup drip over the tarte tatin. Let cool for at least 30 minutes before serving. Cut the tarte tatin into slices and serve with salted caramel ice cream. Serves 8 to 10.
Williams-Sonoma Kitchen.