Tarte Tatin

Crust adapted from the Food Network

Crust

1 cup all-purpose flour

2 tablespoons white sugar

Pinch Kosher salt

½ cup chilled butter, cubed

¼ cup ice water, or as needed

1.  Put the flour, sugar and salt in the bowl of a food processor and pulse until combined.  Distribute the cubed butter and pulse until barely combined—small chunks of butter should still be very prevalent.  Sprinkle some ice water over the dough and pulse for about 2-4 seconds.  Bring the dough together in a disc being careful not to overwork and cover it in plastic wrap.  Refrigerate for at least two hours.

Tarte

6 large Granny Smith apples peeled and cut into quarters

1 cup white sugar

1 cup dark brown sugar, packed

1 teaspoon ground cinnamon

4 tablespoons unsalted butter

2 tablespoons heavy whipping cream, for wash

1.  Toss the apple quarters together with ½ of the white sugar, all the brown sugar, and the cinnamon.  Set aside.  In a 10-inch ovenproof skillet melt the butter and remaining ½ cup white sugar.  Once butter has melted, cook just until the mixture begins to brown.  Arrange the apple quarters in an appealing, circular pattern.  Sprinkle the leftover sugar in the bowl over the apples.  Allow the apple mixture to cook in the pan, without stirring, for about 25 minutes over medium-low heat.

2.  Preheat the oven to 350 degrees F.  While the apples are cooking, roll the dough out into a 12-inch circle.  After the apples have simmered for about 25 minutes, place the dough disc over the apples.  Brush with heavy whipping cream and cut four air slits into the crust.  Bake for 30-40 minutes or until the crust is golden brown.  Allow to cool for 10 minutes in the pan before turning out onto a platter.  Be careful!  Hot apple caramel, while delicious, is dangerous.

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