Tarte Tatin

Ingredients

• 6 tablespoons butter softened
• 10 teaspoon crème fraîche 
• 1 large eggs 
• 1.5 cups flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 2 pounds delicious apples cored peeled quartered
• 1 cup sugar 
• 6 tablespoons water divided

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• blender
• plastic wrap
• measuring cup

Directions

1. Preheat oven to 40
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Place flour in a medium bowl, and cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Combine 2 tablespoons water and egg, stirring with a whisk.
5. Add egg mixture to flour mixture, stirring just until moist. Turn dough out onto a large piece of heavy-duty plastic wrap; knead lightly 5 times (dough will be sticky). Pat dough into a disk. Cover with additional plastic wrap, and chill 30 minutes.
6. Combine 4 tablespoons water and sugar in a 9-inch cast-iron skillet over medium-high heat. Cook 10 minutes or until golden, stirring only until sugar dissolves.
7. Remove from heat; gently stir in small circles to evenly distribute cooked sugar.
8. Let stand 5 minutes.
9. Arrange apple quarters tightly in a circular pattern over sugar in pan, beginning at the outside edge.
10. Cut 2 apple quarters in half, and arrange, points up, in center of pan.
11. Place pan over medium heat; cook 20 minutes (do not stir), pressing apples slightly to extract juices.
12. Remove from heat; let stand 10 minutes.
13. Sprinkle cinnamon over apples.
14. Remove plastic wrap covering dough. Turn dough onto a lightly floured surface; roll dough into an 11-inch circle.
15. Place over apple mixture, fitting dough between apples and skillet.
16. Bake at 400 for 20 minutes or until lightly browned.
17. Let cool 10 minutes. Invert tart onto a plate.
18. Serve with crme frache.