Apple Tarte Tatin with Tangy Whipped Cream

Adapted from The America's Test Kitchen Family Baking Book

Tart Dough:
1 1/3 c. All-purpose flour
1/4 c. confectioners' sugar
1/2 tsp. salt
8 tbsp. (1 stick) unsalted butter, cut into 8 pieces and chilled
1 large egg, lightly beaten

Apples and Topping:
8 tbsp. (1 stick) unsalted btter
3/4 c. granulated sugar
5 large Granny Smith apples (2 1/2 lbs.), peeled, cored, and quartered
1 recipe Tangy Whipped Cream (see below)

1. For the tart dough: Pulse the flour, sugar, and salt together in a food processor until combined. Scatter the butter pieces over the top and pulse until the mixture resembles coarse cornmeal, about 15 pulses. With the machine running, add the egg through the feed tube and continue to process until the dough just comes together around the processor blade, about 12 seconds.

2. Turn the dough and any crumbs onto a sheet of plastic wrap and flatten into a 6-inch disk. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it soften slightly on the counter, about 10 minutes.

3. Roll the dough out to a 14-inch circle on a lightly floured counter with a lightly floured rolling pin. Slide the dough onto a lightly floured (or lined with a Silpat) rimless or inverted baking sheet, cover with plastic wrap, and refrigerate until needed.

4. For the apples and topping: Adjust an oven rack to the upper-middle position and heat the oven to 425F. Melt the butter in a heavy-bottomed 12-inch non-stick skillet over medium-high heat. Once the butter is melted, stir in the sugar and cook until the foaming subsides and the mixture is light golden, about 3 minutes.

5. Remove the pan from the heat and, being careful not to burn your fingers, arrange the apples around the edge of the skillet, lifting them on their edge so that they stand up. Arrange the remaining apples in the middle of the skillet. Return the skillet to medium heat and cook the apples, turning them over halfway through (Amy's note: tongs make this a cinch), until they are lightly golden and the caramel is darkly colored, about 6 minutes.

6. Off the heat, slide the chilled dough over the apples in the skilled (See my note above re: this part). Being careful not to burn your fingers (I used a spatula), fold the edge of the dough so that it fits snugly into the skillet. Bake the tart until the crust is golden brown, about 20 minutes.

7. Let the tart cool in the skillet until the caramel has thickened, about 25 minutes, then run a small knife around the edge. Place an inverted serving platter (or cutting board) over the top and gently flip the tart onto the platter, using mitts or towels if the skillet is still hot. Scrape out any apples that stick to the skillet and put them back into place on the tart. Serve warm or at room temperature with Tangy Whipped Cream.

Tangy Whipped Cream
Adapted from The America's Test Kitchen Family Baking Book

1 cup heavy cream, chilled
1 tbsp sugar
1 tsp vanilla extract
1/2 cup sour cream

Whip all ingredients together in a large bowl with an electric mixer on medium-low speed until frothy, about 1 minute. Increase mixer speed to high and continue to whip until the cream forms soft peaks, 1-3 minutes.

Printed from Playing House