Food Network: Tarte Tatin

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Tarte Tatin
Recipe courtesy Dave Lieberman

Ingredients
For the dough:
1 1/2 sticks cold unsalted butter
2 cups all-purpose flour
1/4 cup sugar
Pinch salt
1 egg, lightly beaten
1/8 cup very cold water
1 teaspoon vanilla extract

For the filling:
1/2 stick butter

1/4 cup dark brown sugar
4 medium Golden Delicious or Crispin apples, about 2 pounds, peeled, cored, and
cut into 1/8-inch slices
Few dashes ground cinnamon
1 egg, lightly beaten

Vanilla ice cream or custard, for serving

Instructions
Cut butter into little chunks and keep cold to work
into pastry. Whisk flour, sugar, and salt together in a mixing bowl. Add butter
and work into the flour until coarsely distributed. Whisk in egg, water, and
vanilla; work together with 2 forks until it just barely holds together. Use a

piece of plastic wrap to ball up the dough and refrigerate for 20 to 30
minutes.

While the dough is refrigerating, make the filling:

Preheat oven to 375 degrees F.

Melt the butter and sugar together in a 12-inch nonstick oven-proof skillet over
medium-high heat. Add the apple slices and stir to coat with melted butter
mixture. Sprinkle with cinnamon and cook until apples have softened slightly and
take on some color, about 15 minutes. Sprinkle with cinnamon. Smooth the apples
out into an even layer in the pan.

Roll out the refrigerated dough on a floured countertop into a 13-inch disk and

lay over the top of the apples, trimming any excess. Prick with a fork in several
places to let steam release. Brush the egg all over the top of the dough and bake
for 40 minutes or until golden browned.

Allow to cool nearly fully before inverting onto a serving platter. Serve with
vanilla ice cream or custard.