Wrap dough in plastic, then flatten into 4-inch disk. Press balls together with back of fork, then gather dough into ball. Turn mixture into medium bowl add egg and stir with fork until little balls form. Scatter butter over dry ingredients process until mixture resembles cornmeal, 7 to 12 seconds. For the pastry: Pulse flour, confectioners' sugar, and salt in food processor until combined. The topping can be made 1 day ahead and refrigerated in an airtight container.ġ 1/3 cups (6 3/4 ounces) unbleached all-purpose flour, plus extra for dusting work surfaceĨ tablespoons (1 stick) cold unsalted butter, cut into ¼-inch piecesģ/4 cup plus 1 tablespoon (3/4 ounces) sugarĦ large Granny Smith apples (about 3 pounds), peeled, quartered, and coredġ. To Make Ahead: The dough can be wrapped tightly in plastic wrap and refrigerated overnight let stand at room temperature to warm slightly before rolling it out. Note: Be sure to cook the caramel to a rich amber in step 4 otherwise, the apples will look pale and dull rather than shiny and appealingly caramelized. After baking our tarte Tatin recipe, we flipped the tart over, revealing concentric circles of apples glazed with golden caramel. We then covered the syrup-soaked apples with an egg pastry that contained confectioners' sugar rather than granulated sugar, which can make the dough grainy. We prepared the caramel right in the skillet with the apples so the flavors melded and the apples were boiled in the buttery caramel sauce until they absorbed the syrup and become virtually candied. We arranged apple quarters in concentric circles in a skillet on their cut side so we could fit more fruit, and flipped the apples over as they caramelized. The first step of our tarte Tatin recipe was on the stovetop, not in the oven.
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