Le Tarte Tatin

Mmm....  I think this is more of a fall dish, but someone i know is dying to make the perfect one, and on the implication that his recette is  a bit salle, here goes:

Pastry: 

In a bowl:

-1 cup of flour

-1/3 cup of chilled, chopped, unsalted butter.

Rub together with your fingers until it looks like coarse breadcrumbs..

 (think: 'tuppin's tuppin's' , i like to sing that song while i do it which i think helps)

Now add:

-1 1/2 Tbsp of Sugar

Mix

Using a round blade cut the mixture while adding in:

-2 Lg. Egg Yolks (or one whole egg if you just don't give a yolk)

When the ingredients come together into a ball, knead on a floured surface until its all well blended. 

Then wrap it up in some plastic  and put it in the frigo to chill for a half hour while you chop apples.

Filling: 

-5 reasonable apples 

Core, peel and quarter the apples. (or sixth them, i like sixthing)

(these will bake down quite a bit so if it looks like too much for your skillet, don't fret.)

Make the glaze:

Use a skillet you can bake in (i like cast iron) but enamel works too, or at worst do this in a frying pan and transfer it to a pie pan after...

-3 TBSP of unsalted butter

-1/2 cup of sugar 

Mingle over medium heat until it gets to be syrup-ish, just swish it, no stirring. and if it starts to smoke remove from the heat and start again.

Combine:

Arrange the apples in the skillet and turn off the burner. 

Fire up the oven to 400 degrees (farenheit) 

When the dough is g'done chilling, roll it out a bit bigger than the pan/skillet you're baking in and lay the dough over the apples tucking in the edges gingerly.

Bake in the oven for 20 minutes, 

Reudce heat  to 250 degrees 

Bake some more for another 20 minutes.

Removed when slightly browned

Turn out of skillet on to heat resistant plate and cool before eating.

After removing it from the oven, loosen the pastry from the edges of the pan by skimming arround it with a tool of your choice, then overturn the tarte onto a heat resistant plate  and remove the skillet.

Voila!

I like to add ginger to this, because i like to add ginger to most things... but secret surprise option, try adding in finely chopped candied ginger pieces to the tarte crust... its unexpected and cuts down the sting of the ginger. 

I'll have to make an other one soon so i can post up a pikture!