Tarte tatin(apples)

 
                            TARTE TATIN (APPLES)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Pies
                 Victoria
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pastry:
    1 1/3   c            All-purpose flour
      1/3   c            Rice flour
   10       tb           Unsalted butter, cut in
                         -small pieces
      1/4   c            Superfine sugar
    1                    Egg, beaten
                         Apple topping:
      1/2   c            Unsalted butter, cut up
      1/2   c            And 1tb granulated sugar
    2       lb           Cooking apples
                         Grated zest of 1 lemon
 
   Pastry:  In large bowl, combine all-purpose flour and
   rice flour. With a pastry blender or 2 knives, cut in
   10 tb butter until mixture resembles fine crumbs.
   Stir in superfine sugar.  Add egg and mix well.  Knead
   dough in bowl until dough clings together.  Form dough
   into a disk shape.  Wrap and refrigerate while
   preparing topping. Apple topping:  Melt 1/2 cup butter
   in heavy 10-inch oven going skillet with straight
   sides.  Sprinkle granulated sugar even over melted
   butter. Do not stir.  Remove from heat.  Peel, core
   and thickly slice apples. Arrange apple slices
   overlapping in 2 layers of concentric circles over
   butter mixture in skillet.  Sprinkle with lemon zest.
   Cook over medium-high heat until sugar starts to
   carmelize and turns golden brown when bubbling up
   around sides of pan.  Remove from heat.
   Assemble:  Preheat oven to 350 degrees F.  On lightly
   floured surface roll out pastry about 1/4 inch thick
   in a circle the same size as top inside edge of
   skillet.  Trim edges evenly.  Fit pastry over apples
   in skillet, pressing down lightly.  Place skillet on
   baking sheet. Bake at 350 degrees F for 35 to 45
   minutes until pastry is nicely browned.  Cool in pan
   set on rack 2 minutes.  Invert at once on heat-proof
   serving plate. Serve warm.
  
 
 
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