Tarte Tatin

Categories: Desserts

Ingredients

• 1 1/2 cups flour
• 1/4 tsp salt
• 6 Tbsp butter, softened
• 6 Tbsp water, divided
• 1 large egg
• 1 cup sugar
• 2 pounds Golden Delicious apples, peeled, cored and quartered (about 6 small)
• 1/4 tsp ground cinnamon
• 10 tsp creme fraiche

Directions

1. Preheat oven to 400 degrees

2. Combine flour and salt in a medium bowl

3. Cut in butter with a pastry blender until mixture resembles coarse meal

4. Combine 2 tbsp water and egg, stirring with a whisk

5. Add egg mixture to flour mixture, stirring just until moist

6. Turn dough out onto a large piece of heavy duty plastic wrap; knead lightly 5 times (dough will be sticky). Pat dough into a disk, cover with additional plastic wrap, chill 30 minutes.

7. Combine remaining 1/4 cup water and sugar in a 9-inch cast iron skillet over medium-high heat. Cook 10 minutes or until golden, stirring only until sugar dissolves. Remove from heat; gently stir in small circles to evenly distribute cooked sugar. Let stand 5 minutes

8. Arrange apple quarters tightly in a circular pattern over sugar in pan, beginning at the outside edge. Cut 2 apple quarters in half, and arrange, points up, in center of pan. place pan over medium heat; cook 20 minutes (do not stir), pressing apples slightly to extract juices. Remove from heat; let stand for 10 minutes. Sprinkle cinnamon over apples.

9. Remove plastic wrap covering dough. Turn dough onto a lightly floured surface; roll dough into an 11-inch circle. Place over apple mixture, fitting dough between apples and skillet side edges. Bake at 400 degrees for 20 minutes or until lightly browned. Cool 10 minutes. Invert tart onto a plate. Serve with creme fraiche

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