Apple Tarte Tatin
Ingredients
1 1/3 cups unbleached white flour
2 tablespoons powdered sugar
½ teaspoon salt (or 1 pinch if using salted butter)
1 stick butter, at room temperature, cut into ½ inch cubes
1 beaten egg
About 8 medium to large apples (2 ½ to 3 pounds)
1 cup granulated sugar
1 stick butter
Instructions
For the dough, whisk the salt and powdered sugar into the flour. Rub the softened butter into the flour with your fingertips, until the mixture is like moist sand. Mix the beaten egg into the flour mixture until you can form a ball. Mash the dough into a clean pastry board a few times until the dough is smooth. Gather into a ball. Let the dough rest in the fridge while you prepare your apples.
Peel, core and cut the apples into quarters. In a large 9-10 inch cast iron skillet (or other oven-proof skillet), melt the butter. Once it has melted, turn off the heat and sprinkle the sugar evenly on top of the melted butter. Place the apples in a circular arrangement in the skillet, cut side up. Put the skillet on high heat and allow the apples to simmer in the caramel for about 10-15 minutes. Check to be sure the apples are not burning underneath, and you can scoop some caramel over the apples as the cook.
On a lightly floured surface, roll out your dough to about 1/8 inch thick. Place the dough over the apples and trim excess, leaving a 1-inch overhang. Tuck the dough in around the outer edges of the apples. Make a few slits to allow the steam to vent. Bake at 375 degrees for about 30 minutes, until top is golden.
Do not wait more than 10 minutes before flipping your pie over onto a serving plate. Before inverting, first run a sharp knife along the inner edge of the skillet to separate any dough that has stuck to the side. Gently shake your skillet from side to side to loosen and apples that may be stuck. Using oven mitts and a plate wider than the top rim of your skillet, hold the plate tightly against the skillet and flip them over in one swift motion. Serve warm.
Recipe from Aube Giroux’s Kitchen Vignettes/ PBS