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Breakfast Tatin




Source of Recipe


Internet


List of Ingredients




1-3/4 cups all purpose flour
2-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup plus 1 Tbs. sugar
1/2 cup plus 2 Tbs. unsalted butter, chilled and cut into small pieces
6 large tart apples, peeled, cored and quartered
1/4 cup milk


Recipe



Preheat oven to 450°F. Combine flour, baking powder, salt and 1 Tbs. sugar in a food processor or mixing bowl. Cut in 1/4 cup plus 2 Tbs. butter and process until mixture resembles coarse meal. Transfer to a bowl. Cover and chill until ready to bake. Combine remaining sugar and butter in a 10 inch heavy ovenproof skillet over medium heat. When butter is melted, remove from heat and arrange apples in concentric circles, rounded side down and overlapping, until skillet is filled. Return skillet to medium high heat. Cook about 30 minutes, turning skillet occasionally for even cooking until apples are soft and browned in a thick syrup. Remove biscuit mixture from refrigerator. Add milk and stir with a fork until liquid is incorporated. Do not overwork. Sprinkle mixture evenly over apples. Bake about 15 minutes or until top is brown. Remove from oven and let stand 5 minutes. Invert tart onto a large serving platter.

serves 6