Tarte Tatin: I love upside-down cakes.

I pronounce it "Tawr-tatan" with a strong Texas accent, or "tar-tata" in my faux French accent. I sound ridiculous either way and I'm sure both are wrong. I really do love this dessert...many times at restaurants I order it just to see how badly they can destroy an apple and how cheaply they can make the crust...I've tasted some really bad ones. Here's a recipe for the best one I've tasted to date:

The recipe is from an Anne Willan dessert book. For this recipe you will need a 22-25 centimeter round pan which you will use on the stove and then later place in the oven. I use a 23 centimeter stainless pan and wrap the plastic handle in foil before putting it in the oven.

Filling
2.5 kilos of apples
1 lemon
125gr butter
1 cup sugar
(optional are the addition of vanilla, cinnamon, nutmeg to taste)

for the dough:

75gr butter
1.5 cups flour
2 yolks
1.5 tblsp sugar
salt
1 tblsp water (I put vinegar instead)

Method for dough:
You can either make this dough by hand or in a food processer or stand mixer. Combine all the ingredients to make a smooth dough. I like to pulse the ingredients in a food processor and then knead it a bit on a floured surface to ensure that all the ingredients are well combined. Make a flattened ball and wrap it up in plastic wrap and place in the fridge for about 30 minutes.

Now its time to peel and core your apples. I think that the shape you give the apples is crucial for making a beautiful tarte tatin. Peel the apples, cut them in half either core them before or after you cut them, whichever is easier for you. Don't slice them any smaller than half. Rub a lemon on each peeled apple half to ensure that they don't turn brown.

Melt the butter in the pan, then add the sugar all at once. The trick to carmelizing is to remove the pan from the heat before the sugar burns! This usually takes about 3-5 minutes on medium flame with frequent stirring. I remove the pan from the stove when the sugar turns a light brown caramel texture. Let it cool till just warm. Next place the apples in the pan in a tightly packed circular pattern as shown below:

Cook the apples on a medium to high flame for about 15 minutes, allow the caramel to bubble up to the top of the apples and turn the apples over about halfway through cooking. Apples should be softened but not too mushy.

Pre heat the oven to 190C

Roll out your dough into a large circle and cover the pan and apples with the dough. Tuck in the edges of the dough around the apples. Bake for about 25 minutes. Remove from oven and let cool until warm.  

Place a plate upside down on the tart and flip over the pan.

TADA!!! VIOLA!

This dessert is best served warm with a dollop of creme fresh or vanilla ice cream, whipped cream, or any supplementary dairy product of your choice :)