Tart Tatin - ATK

By norsegal8

If the caramel isn’t cooked to a rich amber color, the apples will look pale and dull rather than shiny and appealingly caramelized.

Ingredients

• Pastry Dough
• 1 1/3 cups unbleached all-purpose flour, plus extra for work surfaces
• 1/4 cup confectioners' sugar
• 1/2 teaspoon table salt
• 8 tablespoons unsalted butter (1 stick), chilled and cut into 1/4-inch pieces
• 1 large egg (cold), beaten
• Caramelized Apples
• 8 tablespoons unsalted butter (1 stick)
• 3/4 cup granulated sugar, plus 1 tablespoon
• 3 pounds Granny Smith apples (about 6 large 8-ounce apples), peeled, quartered, and cored
• Cream Topping
• 1 cup heavy cream, cold
• 1/2 cup sour cream, cold

Details

Servings 6

Preparation

Step 1

1. For the pastry: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into medium bowl; add egg and stir with fork until little balls form. Press balls together with back of fork, then gather dough into ball with hands. Wrap in plastic, then flatten into 4-inch disk. Refrigerate at least 30 minutes. (Can be refrigerated overnight; let stand at room temperature to warm slightly before further use.)

2. Unwrap dough and turn out onto well-floured work surface. Sprinkle with additional flour. Starting from disk center outward, roll dough into 12-inch circle, strewing flour underneath to prevent sticking. Slide lightly floured, rimless cookie sheet or pizza peel under crust (see illustration 1), cover with plastic, and refrigerate while preparing apples. Adjust oven rack to upper-middle position; heat oven to 375 degrees.

3. For the filling: Melt butter in 9-inch skillet or tarte Tatin pan; remove from heat and sprinkle evenly with sugar. Following illustrations 2 through 3, arrange apples in skillet.

4. Return skillet to high heat; cook until juices turn from butterscotch to rich amber color, 10 to 12 minutes. Remove skillet from heat and, using fork or tip of paring knife, turn apples onto uncaramelized sides (illustration 4). Return skillet to highest heat; boil to cook uncaramelized sides of apples, about 5 minutes longer.

5. Remove skillet from heat. Slide prepared dough over skillet (illustration 5), and, taking care not to burn fingers, tuck dough edges gently against skillet wall (illustration 6).

6. Bake until crust is golden brown, 25 to 30 minutes. Set skillet on wire rack; let cool about 20 minutes. Loosen edges with knife, place serving plate over top of skillet (illustration 7), turn tart upside-down, then remove skillet (illustration 8). Scrape out any apples that stick to skillet and put them back into place. (Tart can be kept for several hours at room temperature, but unmold it onto dish that can withstand mild heat. Before serving, warm tart for 10 minutes in 200-degree oven.)

7. For the topping: With electric mixer, beat cold heavy cream and sour cream at medium-high speed until mixture thickens and holds soft but definite peaks. (Topping can be made a day ahead; cover and refrigerate.) Accompany each wedge of tart with generous dollop of topping.