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Apple Rosemary Tarte Tatin




Source of Recipe


Internet


List of Ingredients




For the crust
1 1/2 cups all purpose flour
2 TBS sugar
3/4 tsp kosher salt
3/4 cup cold, unsalted butter cut into 1/2 pieces
2 egg yolks, beaten with 1 TBS of water

For the Filling
1 cup sugar
10 large Granny Smith apples peeled, quartered & cored.
2 TBS unsalted butter, melted
1 1/2 TBS chopped fresh rosemary



Recipe



Place flour, sugar and salt in food processor and pulse to combine. Add butter and pulse until most is incorporated into flour. Add yoke mixture and pulse until it begins to come together. Gather dough into ball, flatten into disk, wrap in plastic and refrigerate.

Place sugar in 11" ovenproof skillet over medium-low heat. Stir until sugar melts completely and turns into caramel-colored syrup. Remove from heat.

Toss apples with butter and rosemary. Arrange apples in skillet on top of syrup in two layers, making concentric circles; put first layer core side down and second core side up. Place over medium heat and cover. Cook for 5 minutes. Uncover and cook for 10 more minutes. Set aside to cool.

Preheat oven to 350. Roll dough out into circle slightly larger than skillet. Place dough over apples and fold in extra dough, pressing against skillet to form seal. Bake until crust is lightly browned, about 30 minutes. Let stand 10 minutes.

Quickly but carefully invert skillet over large plate or platter. Serve warm with crème fraiche or vanilla ice cream.