Apple Tart Tatin

Categories: Dessert, not tried

Ingredients

• For crust:
• 5 tbsp butter, cold
• 5 tbsp shortening, cold
• 1 1/4 cup flour
• 1/2 tsp salt
• 2 tbsp sugar
• 2-3 tbsp cold water
• 2-3 tbsp cold apple cider vinegar
• For filling:
• 4 Granny Smith apples, peeled, cored and cut in to eighths
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• Cinnamon Sugar for Sprinkling:
• 1/4 cup sugar
• 1 tbsp cinnamon

Directions

1. Preheat oven to 325 degrees. Combine the shortening, flour salt and sugar, and mix on low until the mixture resembles coarse meal. Slowly add the ice cold water and vinegar while mixing in a slow and steady stream. Stop the process when the pastry has absorbed enough liquid to form smooth dough. Form in to a disc, refrigerate for 30 minutes.

2. In a large, all metal skillet, combine the butter, brown sugar and vanilla, and stir over a low-medium heat till the butter has melted and the sugar has dissolved. Add apples one at a time in concentric circles that will resemble a rosette pattern. Adjust heat so that the syrup barely simmers. Once browned on the bottom, flip the apple slices over and repeat. Once both sides have browned, remove from heat, roll out pastry and lay it over the apples, taking care to tuck in the edges. Bake in the oven until the crust has browned and cooked through, about 24-40 minutes.

3. Remove from the oven and allow to stand at room temperature for 5-10 minutes. Release the tart from the sides by sliding a knife around the edge, between the tart and the pan. Put a serving dish over the tart and invert. Some fruit may stick – simply peel it off and replace.

4. Sprinkle with cinnamon sugar, garnish with whipped cream and fresh berries, and voila!

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