Tarte tatin w/oatmeal crust

 
                         Tarte Tatin w/Oatmeal Crust
 
 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pastry
      1/3  cup           old fashioned oats
    2      tablespoons   sugar
    1 1/4  cups          flour
      1/8  teaspoon      salt
      1/2  cup           unsalted butter, chilled -- cut in 1/2" pieces
    4      tablespoons   ice water
                         Filling
    6      tablespoons   unsalted butter
      1/3  cup           sugar
      1/3  cup           brown sugar -- packed
    1 3/4  teaspoons     lemon peel -- grated
    2 1/2  pounds        Golden delicious apples, peeled, halved -- cored
                         each apple cut into 3 wedges
                         Unsweetened whipped cream -- garnish, optional
 
 For pastry:  Blend oats and sugar in a processor until oats are finely
 ground.  Blend in flour and salt.  Add butter and process using the on/off
 button, until mixture resembles coarse meal.  Mix in ice water by the
 tablespoon, until mixture begins to clump together.  Gather dough into ball,
 flatten into disk.  Wrap in plastic; chill 1 hour.  (Can be made 2 days
 ahead.  Keep chilled.  Soften at room temperature before rolling.)
 
 For filling:  Preheat oven to 425.  Melt butter in a heavy 10" diameter cast
 iron skillet over medium heat.  Gradually mix in both sugars; stir until
 sugars begin to dissolve and mixture starts to bubble, about 2 minutes.  Mix
 in lemon peel.  Remove from heat.  Arrange apple wedges on their sides in a
 circle around the eges of the skillet, so they fit tightly.  Place several
 apple wedges tightly together in center of skillet.  Cut any remaining apple
 wedges into 1/2" pieces; scatter over apple wedges, mounding slightly  in
 center.
 
 Place skillet over medium heat and cook 3 minutes.  Cover skillet and cook
 apples 5 minutes.  Uncover skillet and cook until apple juices and sugars
 form syrup but apples are still firm to touch, about 10 minutes.  Remove from
 heat.
 
 Roll out dough between sheets of floured wax paper to 12" round.  Peel off
 top sheet of paper.  Using bottom sheet of waxed paper as an aid, invert
 dough onto warm apples in skillet.  Remove wax papper.  Press pastry edges
 down and inside skillet around apples.
 
 Bake until crust is deep golden, about 40 minutes.  Using a small knife, cut
 around crust to loosen.  Let stand 1 minute.  Place a large platter over
 skillet.  Using oven mitts as an aid, hold platter and skillet tightly
 together and invert tart onto platter.  Rearrange any apples that may have
 become dislodged.  Cool to lukewarm, about 30 minutes.  Cut into wedges.
  Garnish with a dollop of unsweetened whipped cream on top of slice.
 
 Note:  As the tart cools, the crust gets flakier, so it's best not to have
 this right out of the oven.  Try it lukewarm or at room temperature.
 
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