Dorothy Ferreria

APPLE TART TATIN

Apple Tarte Tatin
by Dorothy MJ Ferreria

total time 2 hr & 10 mins    prep 10 mins    cook 2 hr (including cooling time)
yield  6-8

ingredients for the apple layer:
¾ cup White sugar
3 Tbsps Pinch of cream of tartar
¼ cup Water
Unsalted butter
5 pcs Granny Smith apples
ingredients for the crust:
¼ cup Butter
50 g Cream cheese
¾ cup Sifted all purpose flour

steps
Preheat oven to 400_F. In a thick-bottomed frying pan combine sugar, cream of tartar and water. Mix well with a wooden spoon to loosen the sugar and place over low-medium heat to caramelize to a light golden brown. Remove from heat and stir in butter.
Pour caramelized sugar mixture into a round baking pan measuring 8 inches across the top, 1 1/2 inches high. Set aside. 3. Peel apples. Cut 1 piece in half and core. Place the apple halve in the center of the pan, cut side down. Cut the remaining apples into quarters and arrange these around the apple in the center of the pan. Chop remaining apple and scatter all over, especially in crevices so that the apples will form an almost solid layer. Bake for 50 minutes.
While the apples are in the oven, prepare the crust as follows. Combine all ingredients by hand until a solid crust is formed. As an option, use an electric stand mixer fitted with the paddle/flat beater. Roll out the crust into an 8-inch circle. Prick the surface with a fork, in half inch intervals to ensure a fully baked crust.
After 50 minutes, carefully position the crust on top of the apples. Continue to bake for 35 minutes more. Crust must be golden brown. Allow the assembled tarte tatin to cool for 25 minutes before inverting on a serving platter.

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