---------- Recipe via Meal-Master (tm) v8.03
 
      Title: TARTE TATIN
 Categories: Desserts
      Yield: 6 servings
 
--------------------------PASTRY--------------------------
      1 c  All-purpose flour
      1 tb Sugar
      1    Stick ( 8 tbsp ) cold,
           -unsalted butter, cut into
           -1" pieces
      3 tb Ice water

--------------------------FILLING--------------------------
      2 tb Unsalted butter
    1/2 c  Sugar
      2 lb Granny Smith apples, peeled,
           -cored, and cut into 1/8ths
 
  Pastry Dough
  
  1. Make the pastry dough: in a food processor, pulse
  the flour and sugar together to combine. Add the
  butter and pulse until coarse crumbs form. Add the
  water, 1 tbsp at a time, pulsing just until the dough
  comes together. Transfer the dough to a lightly
  floured surface and gather it into a ball. Pat into a
  disk, wrap tightly in plastic wrap and refrigerate
  until chilled, at least 20 minutes.
  
  2. On a lightly floured surface, roll out the dough
  into a 10", circle, about 1/4" thick. Transfer the
  dough to a lightly floured baking sheet, cover and
  refrigerate.
  
  3. Preheat the oven to 400 degrees. Melt the butter in
  a 9" cast-iron skillet. Add the sugar and cook over
  moderately high heat, stirring, until a rich brown
  caramel forms, about 5 minutes. Remove from the heat.
  Pack the apple pieces in the skillet, rounded sides
  down but slightly leaning, in concentric circles.
  
  4. Lay the pastry round on top of the apples, pressing
  gently to fit it in the pan. Bake the tart for about
  35 minutes, or until the pastry is golden brown. Let
  cool slightly, then carefully invert the pan on a warm
  serving plate. Serve the tart warm or at least room
  temperature accompanied by the Cinnamon Ice Cream.
 
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