tarte tatin

the apple tarte tatin is akin to an open-faced upside down apple pie, only it tastes very different given the slow-cooked apples and caramelized butter and sugar.  the cast iron skillet is perfect for this dish because it can transfer from stovetop to oven and it withstands high enough heat for a good caramel sauce to form around the apples.

CRUST

1 cup flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons butter, cut into cubes
3 tablespoons ice water

FILLING
8-9 apples, peeled, cored and halved (tart apples work best, Golden Delicious, Granny Smith, Gala, McIntosh)
1 stick butter, cut into small pieces
1 cup sugar

For the crust, mix flour, salt and sugar in a medium bowl.  Rub the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle in the water and mix until the dough holds together and form into a round ball.  Refrigerate 30 minutes or overnight.

Preheat oven to 425° F. To prepare the filling, spread butter pieces and sugar in the bottom of a cast iron skillet.  Arrange apple halves in a circular pattern in the skillet one on top of the other.  The apples will all be facing the same direction and will be holding each other up on their sides.  Place two halves into the center of the skillet.  Place pan on medium-high heat and allow to cook untouched for about 20 minutes or until juices turn from light golden brown to amber. Once juices turn in color, remove from stove and place skillet in preheated oven.  Cook for another 15-20 minutes.  Remove from oven and cover with prepared crust.  Tuck edges of crust inside skillet.  Careful not to burn your fingers while tucking in the crust, a knife can help with this part.

Once the crust is in place, bake for another 20-25 minutes or until crust is golden brown.  Serve with vanilla ice cream. Enjoy!