Peel,quarter and core the apples. Put
them in a large mixing bowl and toss with the lemon juice.
Place the sugar in a 10-inch skillet or Tarte Tatin pan over low
heat. When some of the sugar begins to melt, begin stirring with
a wooden spoon until all of the sugar is melted and begins to
turn a pale golden color. Remove the pan from the heat.
Arrange the apple piecess in the skillet, rounded side down, in
concentric circles, fitting them together as close as possible.
Fill the center with 2 or 3 apple pieces as needed. Arrange the
remaining pieces, rounded side up, in concentric circles, filling
in the gaps left in the first layer. Cut the butter into small
pieces and scatter over the apples. Place the pan over medium
heat. Cook until the sugar turns a deep caramel color and the
juice released from the apples are nearly evaporated, about 15
to 20 minutes.
Preheat the oven to 375°F. Position the rack in the bottom
third of the oven.
Roll out the dough and cover the apples according to directions
for Tarte Tatin Pastry (see recipe below). Bake until the crust
is golden brown, about 25 to 30 minutes. Remove from the oven
and let cool for 10 minutes.
Run a knife around the edge of the tarte to loosen it. Place in
a large plate or platter over the skillet and carefully but quickly
invert the tarte onto the plate. Let stand a few minutes to cool
slightly. Cut into wedges and serve.
Tarte Tatin Pastry
Yield:2 tarte tatin pastry shells
2 cups all-purpose flour, plus additional
for rolling dough
1 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter
1 egg yolk
2 Tablespoons water
Combine the flour and salt in a large mixing
bowl. Add the butter. Rub the flour and butter between your
fingers until most of the butter is incorporated and only pea-size
Whisk together the egg yolk and water. Add the flour mxture
and stir until dough begins to come together. Gently press the
dough into a ball. Refrigerate until firm but not hard, about
30 minutes. (If made ahead let dough stand at room temperature
until pliable but still cold.) Do not roll out until just before
the fruit is finished cooking.
To roll out the pastry flour a work surface and rolling pin
well. Divide the dough in half. (Freeze the remaining dough
if not needed.) Pat the dough into a flat disk then roll it
out into a circle almost 1/4 inch thick and at least 11 inches
in diameter, flouring the surface and the rolling pin frequently
to prevent sticking.
Carefully place the pastry over the fruit in the skillet. Trim
the dough to 1/2 inch larger than the skillet. Tuck the overhanging
dough in around the fruit.