Tarte Tatin
Easy to make
(first made by the old “ desmoiselles Tatin”
Prepare Pie Dough
1¼ cups all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
4 tablespoons unsalted butter, chilled and cut into small pieces
2 tablespoons shortening, chilled
4-5 tablespoons ice water
To Prepare Dough :
- In a bowl whisk flour, sugar and salt together to mix.
Add butter and shortening. Cut in with pastry blender, two knives or until the pieces of butter are small in size.
Add water, 1 tablespoon at a time, mixing just until the dough begins to come together in a ball.
Form dough into a disc and chill at least 30 minutes. (make ahead of time)
Trim Peel and slice 8 apples (Gold Delicious or Granny Smith, or Honey Crisp)
This should give you 6 cups of sliced apples. For a 10' inch pie plate, 1/3 cup of sugar and ¼ cup of water in a saucepan , bring to boil and keep boiling until it turns a nice caramel color. Pour into pie plate. Tilt the pie plate so that the caramel covers bottom and sides of plate ( quickly before hardening ) Prepare 1 teaspoon of lemon zest. Put 5 tablespoons of sweet butter in a saucepan and melt, add apples ¼ of sugar and lemon zest. Cook for 5 minutes, pour on a tray to cool down. Arrange apple slices from the middle of the pie plate out, keep going until you reach the edge of the pie plate. Remember that once this pie is upside down, you want a nice display of apples . Fill the rest of the apples on top of the arranged slices. Unroll your prepared pie dough on top of the apples. Brush the dough with an egg wash. Bake 400 degree oven for 45 minutes. Once baked, let it rest for 10 minutes. Slide a knife around the sides to loosen from sides then put a platter on top of the pie and turn upside down. ( garnish with an apricot glaze and almonds, choice is yours)
There are many variations, this one is easy to make.
Petals
Tarte Tatin 
