Apple Tarte Tatin

Another wonderful recipe from my new favorite cookbook, this was a perfect way to wind down my stock of apples.

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When we went apple picking and *only* picked up two bushels of apples I was really worried it wouldn’t be enough (for a small village?)   Anyways, this was an easy and delightfully “Fall” way to spend more apples, and if not now, when?

Ingredients

For the Filling

  • 3 or 4 apples that will hold shape while cooking (I used Macintosh and I think Jonah Gold, but Cortland, Northern Spy, Winesap or Rome would work, as well)
  • 8 tbsp (1 stick) unsalted butter
  • 1/2 cup plus 2 tbsp light brown sugar, lightly packed

For the Pastry

  • 10 tbsp (1 1/4 sticks) unsalted butter, softened
  • 1 1/3 cups all purpose flour
  • 1/4 cup plus 3 tbsp sour cream
  • pinch of granulated sugar

Make the Filling

  1. Peel, halve and core the apples.  Melt the butter in an 8-in cast iron skillet over medium-high heat and then add the brown sugar.  Arrange the apples cut side down in the pan, making sure they are squeezed tightly.
  2. Cook until the juices from the apples bubble, then turn down to a simmer and cover the pan with a lid.  Continue cooking until the apples are tender and most of the liquid in the pan has evaporated, about 30 minutes.
  3. Remove from stove, flip the apples so they are cut side up and allow to cool completely.

Dough

  1. Rub the softened butter and flour between your thumb and index fingers.  After several minutes it will begin to incorporate into the flour.  Continue until the butter is in pea-size pieces.  Stir in the sour cream until completely incorporated.
  2. Turn out the dough and knead until smooth.  Form into a disk and cover with plastic wrap and let rest in the fridge for an hour.

Preheat the oven to 350 degrees.  Roll out the dough on your floured work surface so it is big enough to cover the pan plus about 1 inch.  Transfer the dough to the top of the pan, molding the overhanging dough to the side of the pan.  Sprinkle with the granulated sugar and bake until the pastry is golden brown, about 20-30 minutes.  Remove from oven and allow to cool until warm.

Place a large plate over the top of the pan and flip the whole thing upside down.  Dig in!

From Chris Taylor’s Twenty Dinners.

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