Apple Tarte Tatin

My first time ever seeing one of these was when my boss made one for a party she was hosting. She got the idea from Martha Stewart Entertaining. It looked incredibly easy so years later I decided to try and make one myself. I followed Martha's pie dough recipe and her Tarte Tatin recipe. It looks fancy and hard but it is actually quite easy and always comes out delish. This is about the third one I have made. My mother was in town and she really wanted me to make one so I surprised her. I tried to make it in my cast iron skillet. I am not sure what went wrong but the carmel sauce crystallized. I quickly made a new carmel sauce in a sauce pan and then poured it into a cake pan. That process worked out much better. Try it and let me know what you think.

Pate Brise

1 1/4 c. all purpose flour
1/2 tsp salt
1/2 tsp sugar
1/2 cup cold unsalted butter cut into small pieces

Directions

In a food processor, pulse flour, salt and sugar several times. Add butter and pulse until it resembles coarse meal. Add 2 tbs of ice water and pulse until dough just comes together. Don't over mix. Turn onto plastic wrap and press down into a disc. wrap up and chill for 1 hour. Roll out chilled dough into about 10 inches. Place on a baking sheet and chill until carmel sauces and apples are ready.

Filling

3-4 Granny smith apples

1 dash of lemon

1 cup sugar

4 tbs unsalted butter cut into small pieces

2tbs ice water

Directions

Pre heat oven to 425 degrees.

Peel apples and core. Slice apples in half. I cut some of the them smaller because I like the whole tart filled with apples but some leave a little gap here and there. In a sauce pan mix together sugar, 2 tbs cold water and lemon juice. Bring to a boil over high heat and cook until mixture turns amber, about 3 minutes. Remove pan from heat. Pour mixture into cake pan. Immediately add small pieces of butter distributing it evenly.

Arrange apples, rounded sides down around the bottom of the pan In a circular pattern. I start with one in the middle and them arranging them around it. Fit them as close together as possible and remember that is will be flipped so the bottom is what you will see. Try to make it as pretty as possible.

Take the pie crust out and drape over the top. cut excess off and make sure the top is completely covered. Bake for 25 minutes. Remove from oven and invert soon after. You don't want it to cool to much because it will then stick to the pan. I invert mine onto a plate that I want to serve it on. You can invert it on to a baking sheet and then transfer to plate but that is too much work for me. I am horrible at inverting it so I make my husband do it.

Trust me this is easy and delish so give it a try.