We have so many apples fragrancing up the house, as we have mentioned, that we have been google-hounds searching out the best of all possible things to do with Apples. Here's one. We found it and we knew right away it was a good one. Our elder woman liked it so much, she didn't want to have supper, just dessert. (And then when she had finally tasted it, she liked it too.)This is French is called Tarte Tatin, but we are not poodles, so we call it Apple Upsidedown Tarte. It's okay to add the last e, for "tarte" like "party". This is adapted from epicurious.com - what isn't?
Apple Upsidedown Tart (Tarte Tatin)
Me's Independent Rating: 3 of 3, resounding
Pastry
1-1/2 cups flour (we used whole wheat)
2 tablespoons sugar
1/2 teaspoon salt
3/4 cups unsalted butter, chilled
6 tablespoons plain yogurt (the French use sour cream)
Filling
1/2 cup unsalted butter, room temperature
1-1/2 cups sugar
5 pounds of apples, peeled, cored, quartered (we six-ed them)
1 egg, beaten, for glaze
Mix the flour, sugar, and salt together. Cut in 3/4 cup chilled butter until butter is pea-sized chunks. Add yogurt and beat until dough clings together - 1 minute. Cover dough and refrigerate until cold - 2 hours, or a day ahead.
Set dough at room temperature to soften slightly before rolling out.
Meanwhile, spread butter over the bottom of a cast iron skillet. Set aside 2 tablespoons sugar and sprinkle the remaining sugar over the butter. Place skillet over medium-low heat and cook until butter melts and bubbles and sugar begins to dissolve. Remove from heat and arrange apples on their sides around the edge of the skillet, fitting as many as possible. Add another circle of apples in the center. Sprinkle with 2 tablespoons of sugar.
Place skillet over medium-high heat and boil until thick, brown caramel forms, repositioning the skillet frequently for even cooking. Add additional apples as space permits. Remove from heat. Heat oven to 425F.
Roll out pastry to a 12-inch round and place over apples. Cut 4 slits in the crust.
Press pastry down around apples at the edge of the skillet. Brush the crust with the egg for glaze. Bake until pastry is deep golden brown - about 20 minutes. Cool 1 minute, and cut around the edge of the pan to loosen pastry.
Place platter over skillet and, holding both with oven mitts, flip them to invert the tart onto the plate. Carefully lift off skillet. Rearrange any apples that were dislodged. Cool tart 30 minutes. Cut into wedges and serve with ice cream or whipping cream. Tips from Guthrie: This is so easy a cat could do it - and such dramatic presentation it's perfectly suited to hounds. We made one recipe but split it between two pans - one 9-inch cast iron skillet and one cast-iron, 7-muffin pan. (And still there was pastry dough left over.) We Loved the outcome of the little minis, since we had several soup drops to make and wanted everyone to have a little sweet without having to divvy up the larger tart(e).
Tips from Elias: While we were running in the woods, we heard the elders in the house cooing over this Apple Upsidedown Tart(e). Guthrie was beside himself at the time baying at the woodchuck in the woodpile. I was running circles around the house in glee and the people we love were eating up the apple tart(e). I'm assuming there's still some left at home for us dogs.
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