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 ( 6 small)
• 0.3 teaspoon salt 
• 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. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Place flour and salt in a medium bowl; 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; chill 30 minutes.
6. Combine remaining 1/4 cup 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 for 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. Cool 10 minutes. Invert tart onto a plate.
17. Serve with crme frache.