tarte tatin
 
julia child, julia's kitchen wisdom, alfred a. knopf 
 
for the tart dough: 
 
3/4 cup  plain flour
1/4 cup  cake flour
2 Tbsp  sugar
6 Tbsp  chilled butter, diced
2 Tbsp  chilled vegetable shortening
1/4 cup  ice water, or as needed
 
for the tart tatin: 
 
6   golden delicious apples, cored, peeled and halved
1   lemon, zested and juiced
1-1/2 cup  sugar
6 Tbsp  unsalted butter
 
whipped cream or vanilla ice cream, as accompaniment 
 
in bowl of a food processor fitted with a steel blade, place flours, sugar 
and butter. pulse 5 or 6 times in 1/2-second bursts to break up butter. 
add shortening, turn on machine and immediately add ice water, pulsing 2 
or 3 times. the dough should look like a mass of smallish lumps and should 
just hold together in a mass when a handful is pressed together. if 
mixture is too dry, pulse in more water by droplets. turn dough out onto 
work surface and with the heel of your hand, rapidly and roughly push 
egg-size blobs into a 6-inch smear. gather dough into a relatively smooth 
cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days). 
 
slice halved apples into 4 lengthwise wedges each, and toss in a large 
bowl with lemon juice and zest and 1/2 cup sugar. drain apples after 
macerating 20 minutes. in a 9-inch skillet melt butter over high heat. 
stir in remaining sugar and cook until syrup bubbles and caramelizes, and 
turns a brown color. remove pan from heat and arrange a layer of apple 
slices in a neat pattern on the caramel in the skillet, then arrange 
remaining apples neatly on top. return pan to moderately high heat and 
cook for about 25 minutes, covering pan after 10 minutes. every few 
minutes press down on apples and baste them with the exuded juices. when 
juices are thick and syrupy, remove pan from heat. on a lightly floured 
surface, roll chilled dough into a circle, 3/16-inch thick and 1-inch 
larger than top of pan. drape dough over apples, pressing edge of dough 
between apples and the inside of the pan. cut 4 small steam holes on the 
top of dough. bake until pastry has browned and crisped, about 20 minutes. 
unmold tart onto a serving dish (so the pastry is on the bottom), and 
serve warm or cold with whipped cream or vanilla ice cream, as desired. 
 
yield: 6 servings 
prep time: 2 hours 30 minutes 
cook time: 25 minutes 
 
 
 
 
(ID: 77366) Mirror: rec.food.recipes: Fri, Feb 20, 2004


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