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Tarte Tatin (French-style Apple Pie)




Source of Recipe


Brenda/mama.pajama


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3589.1

List of Ingredients




7 ounces sugar (about 1 cup), divided
3 tablespoons water
2 ounces butter (4 tablespoons)
3 pounds tart apples, cored, peeled and sliced
1/2 recipe plain short pastry (see below)

Recipe



Combine 5 ounces of sugar (about 3/4 cup) and the water in a small, heavy saucepan and cook over high heat until the sugar turns the color of maple syrup. Immediately pour the caramel into the bottom of an 8- or 9-inch cake pan, tilting the pan so that the caramel coats the bottom.

Lay the apple slices over the caramel in an overlapping concentric circle pattern. Sprinkle with the remaining sugar and dot with butter. You can lay the bottom layer very beautifully and neat, then just pile the rest on. The bottom layer is what is going to show (and make everyone oohh and aahh).

Roll the pastry to about 1/4 inch thick and about 1 inch larger than the cake pan. Lay the pastry on top of the apples, tucking it in around the edges.

Bake the tart in a preheated 375 oven for about 45 minutes, until the crust is golden brown. Allow the tart to cool until just warm, then turn it out onto a serving platter so that the crust forms the base, with the apples on top. Your wonderful concentric pattern will show.

Serve warm or at room temperature.

Plain Short Pastry:
8 ounces unbleached all-purpose flour (about 1-1/2 cups)
1/2 teaspoon salt
5 ounces unsalted butter (10 tablespoons) cut into 1-inch pieces
1/4 teaspoon lemon juice
6 to 8 tablespoons cold water

Combine flour and salt. Cut butter until mixture is crumbly. Mix in lemon juice and water gradually until the dough just begins to come together. It will be a shaggy mess, and look a little dry, but after you refrigerate it, it will come together nicely.

Turn out onto a floured work surface. Gather dough together, shape into a disk and wrap in plastic. Refrigerate 1 hour or until firm before rolling out. Dough can be made ahead and kept in refrigerator, or you can freeze it up to 3 months.