Ingredients
- SOUR CREAM PASTRY:
- 1 1/2 cups all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 3/4-inch pieces
- 6 tablespoons chilled sour cream
- APPLE FILLING:
- 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature
- 1 1/2 cups sugar
- 11 medium-size Pippin apples (about 4 3/4 pounds), peeled, quartered, cored (or golden delicious)
- 1 egg, beaten to blend (glaze)
- Crhme franche or sour cream
Directions
Blend flour, sugar and salt in large bowl of heavy-duty mixer fitted with whisk attachment. Add butter and beat at medium-low speed until butter is size of small lima beans, about 3 minutes. Add sour cream and beat until moist clumps form, about 1 minute. Gather dough into smooth ball; flatten into 6-inch-diameter disk. Wrap dough in plastic; refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly before rolling out.)
Spread butter over bottom of 12-inch-diameter ovenproof nonstick skillet with sloping sides (skillet should be at least 1 3/4 inches deep). Reserve 2 tablespoons sugar; sprinkle remaining sugar over butter. Place skillet over medium-low heat and cook until butter melts, sugar begins to dissolve and mixture starts to bubble, about 3 minutes.
Remove from heat. Arrange apples on their sides around edge of skillet, placing tightly together. Arrange as many of remaining apples as will fit, pointed ends up, in 2 circles in center of skillet. Sprinkle with 2 tablespoons sugar.
Set skillet over medium-high heat; boil until thick peanut butter-color syrup forms, repositioning skillet often for even cooking and adding remaining apples as space permits, about 45 minutes (syrup will continue to darken during baking). Remove from heat; wrap handle several times with heavy-duty foil.
Meanwhile, position rack in center of oven and preheat to 425 0F.
Roll out pastry on floured surface to 12-inch round; place over apples. Cut four 2-inch slits in top of pastry. Press pastry down around apples at edge of skillet; brush pastry with some of egg glaze.
Bake tart until pastry is deep golden brown, about 30 minutes. Transfer to work surface; cool 1 minute. Cut around edge of skillet to loosen pastry. Place large platter over skillet. Using oven mitts as aid, hold skillet and platter together tightly and invert, allowing tart to fall onto platter. Carefully lift off skillet. Rearrange any apples that may have become dislodged. Cool tart 30 minutes.
Cut warm tart into wedges. Serve with crhme franche.
Serves 10 to 12.
Bon Appitit
September 1995
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Submitted 6/13/05.
Source: Bon Appitit
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
Tarte Tatin