Recipe: Le Lafayette Club Tarte Tatin (pastry dough)

LE LAFAYETTE CLUB TARTE TATIN

FOR THE PASTRY:
1 cup unbleached all purpose flour
8 tablespoons unsalted butter
1/4 cup sugar
3 eggs, beaten
2 teaspoons water
FOR THE FILLING:
12 large, firm apples
14 tablespoons unsalted butter, cut into small pieces
1 1/2 cups sugar

TO PREPARE THE PASTRY:
Place the flour and butter in a food processor bowl and pulse to blend, about 5 seconds. Add the sugar and eggs and process until well blended, about 10 seconds. Add the water 1 tablespoon at a time and pulse until the mixture begins to form a ball.
Form the dough into a flattened round and chill, covered, for at least an hour.

TO PREPARE THE FILLING:
Preheat oven to 350 degrees F.

Peel and core the apples. Slice each apple lengthwise in 4 pieces.

In a 9-inch tarte tatin pan or a cast-iron skillet, melt the butter over low heat. Add the sugar and cook until it turns a light caramel color.

Beginning at the outside edge of the pan, place the apple slices along the edge of the pan with the rounded side down. Repeat with a second circle of apples inside the first. Fill in any gaps with the remaining apples.

Bake for 1 hour until the apples soften and release their juices.

ASSEMBLE AND BAKE:
Roll the pastry out to form a 10-inch round. Put the pastry on top of the apples.

Bake for 20-30 minutes until the pastry is fully cooked. Immediately invert the tart onto a serving dish. Let cool slightly before slicing.

Makes 1 (9-inch) tart, 8 servings
Used by permission to Recipelink.com from Buckley Lane Press
Source: Paradise Found by Robert Brooks