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Ingredients
- 1 3/4 c. all purpose flour
- 3/4 c. pastry flour
- 1 1/4 tsp salt
- 1 1/2 c. unsalted butter, cut into pcs and chilled
- 1/2 Tbsp. lemon, juice
- 2/3 c. ice water Apple Tarte Tatin
- 1/2 x recipe puff pastry
- 6 x Mutsu (Crispin) or possibly Granny Smith apple
- 1/4 c. unsalted butter
- 1/2 c. brown sugar
- 1/2 tsp cinnamon
- 1 Tbsp. brandy or possibly Calvados
Directions
- Place flours and salt in a mixing bowl or possibly an electric mixer fitted with the paddle attachment. Cut cool butter into dry ingredients till it is the texture of coarse meal, with some small pcs of butter still visible.
- Combine lemon juice and water and add in to dough all at once.
- Mix till dough just comes together. Shape into a flat rectangle, wrap and refrigeratefor at least 2 hrs before rolling.
- Turn dough onto a lightly floured surface and roll lengthwise to create a large rectangle, about 3/4-inch thick.
- Fold both short ends into the center of the rectangle, then fold dough in half where the first 2 folds meet. Refrigerate1 hour.
- Roll pastry again lengthwise to same thickness. Fold dough in thirds and refrigerate1 hour. Repeat process once more, folding in thirds, chilling at least 1 hour before using.
- Apple Tarte Tatin:Preheat oven to 375 F.Roll out pastry to 1/4-inch thick on a lightly floured surface and cut a disc the size of a 10-inch tart shell or possibly cake pan. Refrigeratetill ready to use.
- Peel, core and cut up apples into quarters.
- Heat butter in a medium saute/fry pan over medium-high heat. As soon as butter is melted, add in brown sugar and cinnamon, stirring till blended and bubbling. Add in brandy (watch for flames) and stir. Spoon into a pie or possibly cake pan (not removable bottom).
- Arrange apples on top of sugar.
- Make holes in pastry with a fork and place on top of apples.
- Place pan on a baking sheet. Bake for 25 to 30 min, till crust is rich golden and apples are tender.
- To Assemble:Turn out onto a platter, so which apples are on top. Watch for warm syrup which might drip.
- Serve hot.
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