MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tarte Tatin
 Categories: Dessert, French
      Yield: 6 Servings
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  Flour
      1 tb Sugar
    2/3 c  Butter; chilled, cut into
           -small pieces
    1/2 ts Salt
      6 tb Water; cold

MMMMM--------------------------FILLING-------------------------------
      1 c  Sugar; plus extra for
           -whipping cream
      6    Apples; peeled, quartered
           -and cored
      6 tb Butter; melted
      1 ts Ground cinnamon
      1 c  Whipping cream
 
  Pastry:
  
  Mix flour, sugar, butter, and salt in food processor. Add water all
  at once and process just until dough forms ball. Turn dough out onto
  wax paper and shape into disk. Wrap and chill 2 hours.
  
  Filling:
  
  Heat 1/2 c sugar in heavy ovenproof skillet over low heat until
  melted and caramelized. Arrange apples in concentric circles to fill
  skillet. Pour melted butter over apples. Sprinkle with remaining 1/2
  c sugar and cinnamon. Heat gently on stove a few minutes.
  
  Roll out pastry 1/4" thick. Cut to fit top of skillet, allowing
  enough to tuck in over apples, but do not let it touch sides of
  skillet. Bake tart at 350°F until apples are tender and pastry is
  golden, about 30 minutes. Remove from oven and invert immediately
  onto serving plate. Whip cream until stiff and sweeten it, if
  desired. Serve cream over warm tart.
  
  Recipe by LA Times, inspired by Claude Monet
 
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