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Ça Tarte Tatin
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| For quick puff pastry: | |
| 12 oz. | butter |
| 12 oz. | all-purpose flour |
| 1 tbsp. | sugar |
| 1 tsp. | salt |
| 8 oz. | ice water |
| For the filling: | |
| 8 | granny smith apples |
| 1 cup | sugar |
| 3 oz. | butter |
Sift flour, place in a mixing bowl. Cut cold butter into pieces slightly smaller than pea-sized, add to bowl. Add ice water and mix until dough comes together. Cover and rest overnight. Roll out to thickness of 1/8". Rest one hour. Place medium-sized non-stick pan over dough, cut 1/2" around pan. Set aside.
Peel, halve and core apples. Preheat oven to 375F. Caramelize sugar with butter in pan. Once sugar reaches a dark caramel color, add apples so that they are inside-up (i.e. core-up) and overlapping. Place pan with apples over high heat, allowing the sugars to bubble to the top of pan. Place in oven for 10 minutes. Remove from oven to place puff pastry over apples. Return to oven and bake 30 minutes or until dough is dark golden brown. Cool for 45 minutes. Place a plate that is larger than pan over the pan. Lift and rotate quickly to flip the tarte onto the plate. Lift pan. Cut and serve.
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