Classically, tarte tatin is made with puff pastry but I make it with pastry or pie crust dough. This upside down apple pie, like tarts, are best eaten the day they are made but I doubt that will be a problem.
- All-purpose flour - 1 1/2 cups
- Salt - Pinch
- Sugar - 1 tablespoon
- Butter - 8 tablespoons, very cold, diced into 3/4 inch pieces
- Water - 2-3 tablespoons, very cold
- Apples - 4 large or 5 medium size, Honey Crisp or Golden Delicious
- Sugar - 3/4 cup, granulated
- Butter - 1/2 cup or 8 tablespoons
- Combine flour, salt and sugar in food processor. Blend ingredients.
- Add diced butter to food processor. Set processor on "Dough" and pulse until butter pieces are the size of large marbles.
- Drizzle in cold water until dough pulls away from sides of processor bowl.
- Dump on to counter and give dough a couple of kneads, folding over on itself about 3 times. Form the dough into a disk about 6 inches across.
- Refrigerate dough for 20 minutes.
- While the dough is in the refrigerator, peel, core and cut apples into quarters. Set aside in bowl.
- Pre-heat oven to 350 degrees F.
- Add sugar to double handled sauce pan about 10 inches in diameter and 2 inches deep.
- With your butter and apples near by, heat the sugar until it melts and turns a light amber color. As soon as it turns light amber, stir in butter (to stop the caramelization process).
- Remove from heat and arrange apple quarters in a circular pattern on top of the caramelized sugar, rounded sides of apple facing down (and cut side facing up). Cut up remaining piece of apple and fill in the holes.
- Return the apples to the burner and cook on medium-low heat for 20 minutes.
- Remove dough from refrigerator and roll dough to 10 inches in diameter. Place the pastry dough on top of the apples.
- Bake for 30 minutes or until the pastry has turned golden brown.
- After removing tarte tatin from the oven, let it rest for 5 minutes and then turn it up side down onto serving platter.