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Tarte Tatin The New York Times Magazine Yield: 6 - 8 servings To begin: ½ cup butter 1 cup light brown sugar 3 cups of apple slices, about 2 tsp. milk ¼ cup blanched almonds 2 tsp. fresh lemon juice ¼ tsp. ground cinnamon 2 tsp. grated lemon rind For the crust: 1¼ cups flour 1 tsp. sugar 2 tsp. lemon rind ½ cup butter 1 egg, lightly beaten Whipped cream, sweetened Melt ½ cup butter in an 8-inch or 9-inch square or round oven proof skillet or a shallow baking dish. Add 1 cup light brown sugar and continue to heat very gently, stirring occasionally, until the mixture has heavy bubbles, about 3 minutes. Cool until sugar mixture begins to set. Cover in any desired pattern with about 3 cups of apple slices. Stud with ¼ cup blanched almonds. Sprinkle the apple slices and almonds with 2 tsp. fresh lemon juice, ¼ tsp. ground cinnamon and 2 tsp. grated lemon rind. To make the crust, place 1¼ cups flour and 1 tsp. sugar in bowl. Add 2 tsp. lemon rind. Add ½ cup butter. Blend with fingers or a pastry blender until mixture resembles coarse corn meal. Add 1 lightly beaten egg to flour mixture. Work the dough quickly, then gather between hands into a ball. Roll out the dough on a lightly floured board with a floured rolling pin to fit inside of the baking dish or skillet. Fit pastry over apples but do not attach to dish. Trim neatly. Preheat oven to 450o. Bake until pastry is golden brown. 15 to 20 minutes. Cool 2 minutes and invert onto platter. Serve with sweetened whipped cream. Note: If you like, you can add brandy or vanilla to the whipped cream or to make a sour cream sauce, add sugar to taste and a flavoring such as orange liquer also to taste. This is good hot or cold and even without any sauce. |
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