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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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The delicious syrup becomes the topping when the tarte tatin is inverted. Tangy crème fraîche offsets the tart's sweetness. Ingredients:
1 1/2 cups all-purpose flour |
6 tablespoons butter, softened |
6 tablespoons water, divided |
1 large egg |
1 cup sugar |
4 golden delicious apples, peeled, cored, and quartered (about 2 pounds) |
1/4 teaspoon ground cinnamon |
10 teaspoon crème fraîche |
Directions:
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a medium bowl, and cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 2 tablespoons water and egg, stirring with a whisk. Add egg mixture to flour mixture, stirring just until moist. Turn dough out onto a large piece of heavy-duty plastic wrap; knead lightly 5 times (dough will be sticky). Pat dough into a disk. Cover with additional plastic wrap, and chill 30 minutes.
3. Combine 4 tablespoons water and sugar in a 9-inch cast-iron skillet over medium-high heat. Cook 10 minutes or until golden, stirring only until sugar dissolves. Remove from heat; gently stir in small circles to evenly distribute cooked sugar. Let stand 5 minutes.
4. Arrange apple quarters tightly in a circular pattern over sugar in pan, beginning at the outside edge. Cut 2 apple quarters in half, and arrange, points up, in center of pan. Place pan over medium heat; cook 20 minutes (do not stir), pressing apples slightly to extract juices. Remove from heat; let stand 10 minutes. Sprinkle cinnamon over apples.
5. Remove plastic wrap covering dough. Turn dough onto a lightly floured surface; roll dough into an 11-inch circle. Place over apple mixture, fitting dough between apples and skillet. Bake at 400° for 20 minutes or until lightly browned. Let cool 10 minutes. Invert tart onto a plate. Serve with crème fraîche.
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