Tarte tatin (apples)

Yield: 8 Servings

Measure Ingredient
1⅓ cup All-purpose flour
⅓ cup Rice flour
10 tablespoons Unsalted butter, cut in small pieces
¼ cup Superfine sugar
1 Egg, beaten
Apple topping:
½ cup Unsalted butter, cut up
½ cup And 1tb granulated sugar
2 pounds Cooking apples
Grated zest of 1 lemon

Pastry: In large bowl, combine all-purpose flour and rice flour.

With a pastry blender or 2 knives, cut in 10 tb butter until mixture resembles fine crumbs. Stir in superfine sugar. Add egg and mix well.

Knead dough in bowl until dough clings together. Form dough into a disk shape. Wrap and refrigerate while preparing topping. Apple topping: Melt ½ cup butter in heavy 10-inch oven going skillet with straight sides. Sprinkle granulated sugar even over melted butter. Do not stir. Remove from heat. Peel, core and thickly slice apples.

Arrange apple slices overlapping in 2 layers of concentric circles over butter mixture in skillet. Sprinkle with lemon zest. Cook over medium-high heat until sugar starts to carmelize and turns golden brown when bubbling up around sides of pan. Remove from heat.

Assemble: Preheat oven to 350 degrees F. On lightly floured surface roll out pastry about ¼ inch thick in a circle the same size as top inside edge of skillet. Trim edges evenly. Fit pastry over apples in skillet, pressing down lightly. Place skillet on baking sheet. Bake at 350 degrees F for 35 to 45 minutes until pastry is nicely browned.

Cool in pan set on rack 2 minutes. Invert at once on heat-proof serving plate. Serve warm.

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