Peggy and her boyfriend David made lots of Tarte Tatins while in Colorado last year. David became and expert at apple peeling!
8 apples of your choice. Must be firm, and full flavored. Gala, Granny Smith, or Pink Lady
1 stick of organic butter
1 cup of organic cane sugar
1 heavy bottomed cast iron skillet, or stainless steel frying pan, 10 inches wide.
1 stick plus 2 T of cold salted organic butter
1 1/2 cup unbleached white flour
3-6 T ice water
Prepare the crust in a food processor, or cube and cut the cold butter into the cold flour with a knife or use your fingers, until it becomes sandy. Add 3-6 tablespoons of ice water a little at the time, just enough to bring the dough together. Pat together into a rough ball. Cover it and let it rest in the fridge while you prepare the apples.
Peel, core and quarter apples. Melt one stick of butter in your cast iron skillet or the stainless steel pan. Take it off the burner to stir in the cup of sugar, evening it out on the bottom of the pan. Arrange slices of apples on their sides all around the pan and into the inside circle. Turn flame on high for 10-12 minutes, letting the apples caramelize in the butter and sugar. It should go from golden to dark amber, don’t worry. With a sharp knife, carefully turn the apples over in their place. If necessary, add an extra slice of apple to keep your arrangement intact, if they have shrunken a bit. Let the apples continue cooking on high for another 5 minutes. Take off the heat.
Roll out your dough to just over the diameter of the pan and place it carefully on top. Trim and tuck the crust inside the pan, hugging the apples. Place in a pre-heated 375F for 25 to 30 minutes, until the crust is golden. Take out and let cool. Run a knife around the side to make sure nothing is sticking. Get ready to place a plate on top of the pan and quickly flip over. The tart will fall “upside down” on the serving dish. If anything goes amiss, just rearrange. It is an exciting accomplishment and worthy of eating!