The Original Tarte Tatin

Note: this should be cooked in a cast  iron skillet, but because I don't have one, I cooked the apples in a regular non-stick pan and poured the cooked mixture into a round (30cm diameter) baking pan. I re-arranged the apples to look nice, cored sides up.

•  For the dough:

• Combine flour, sugar and salt in a large bowl and using an electric mixer, mix well.

• Add the butter and mix at medium-low speed until the butter is about pea sized, about 2 to 3 minutes.

• Add the sour cream and mix until dough begins to come together into moist clumps.

• Form the dough into ball, then flatten it and wrap in plastic. (it will be sticky)

• Refrigerate for at least 2 hours. (the dough can be made one day ahead - just refrigerate it until use)

• Let the dough come to almost room temperature before rolling out.

• For the filling:

• Arrange the butter pieces on the bottom of a large oven-proof skillet.

• Sprinkle 1 cup sugar over the butter and place the skillet over medium-low heat.

• Cook until the butter melts, the sugar begins to dissolve, and the mixture begins to bubble, about 3 minutes.

• Remove from heat.

• Arrange the apple slices in a tight circle, cored side up, starting around edge of skillet, and working your way towards the center, packing them tightly together.

• Sprinkle with the remaining sugar.

• Pre heat the oven to 425º F (220º C)

• Set the skillet over medium-high heat and boil until a thick amber-colored syrup forms, occasionally rotating the skillet over the flame to ensure even cooking, about 30 minutes.

• While apples are cooking, fill in the gaps that form with additional apple quarters.

• Remove the skillet from heat.

• Roll out the dough on a floured surface into round shape that fits the size of skillet.

• Place the dough over apples, pressing it down around the edges.

• Cut 4 slits in the top and brush with the beaten egg.

• Put the skillet in the oven, and bake until the top is golden brown, about 30 to 40 minutes.

• Remove from oven and cool 1 minute.

• Using a knife, cut around the edge of the skillet to loosen the pastry.

• Place a large platter over skillet, and using oven mitts, hold the skillet and platter together tightly and invert tart onto platter.

• Cool at least 30 minutes before serving.

• Cut into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.

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