Tarte Tatin

Ingredients

• 1 cup flour all-purpose
• 3.5 pounds gala apple cored peeled cut into 8 wedges ( 9)
• 2 tablespoons water 
• 1 tablespoon juice of lemon fresh
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.8 cup sugar 
• 1 tablespoon sugar 
• 2 tablespoons butter unsalted
• 6 tablespoons butter unsalted chilled cut into small pieces

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• plastic wrap
• measuring cup

Directions

1. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a food processor; pulse until combined.
3. Add 6 tablespoons chilled butter; pulse until mixture resembles coarse meal.
4. Add 2 tablespoons ice water, and pulse until mixture forms clumps. Gently press dough into a 6-inch circle on heavy-duty plastic wrap; cover and freeze 30 minutes.
5. To prepare filling, combine apples, juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Melt 2 tablespoons butter in a 9 1/2-inch cast-iron skillet over medium-high heat.
6. Add 3/4 cup sugar to pan; cook 4 minutes or until golden brown, stirring constantly.
7. Remove pan from heat. Arrange half of apples, rounded side down, in a circular pattern over sugar mixture in pan. Top with remaining apples, rounded side up. Cook over medium heat 15 minutes.
8. Remove from heat; let stand 15 minutes.
9. Preheat oven to 40
10. Working quickly, roll dough into an 11-inch circle on a heavily floured surface.
11. Place dough over apples; fold edges under.
12. Cut 4 (1-inch) slits into top of pastry using a sharp knife.
13. Bake at 400 for 40 minutes or until crust is lightly browned.
14. Remove from oven; let stand 5 minutes.
15. Place a plate upside down on top of pan. Carefully invert tart onto plate.
16. Serve warm.