wilma’s tarte tatin
- 1 cup unbleached all purpose flour, plus extra for rolling
- 8 tablespoons of unsalted butter, diced in small cubes
- 2 tablespoons of sugar
- pinch of salt
- 2 tablespoons of cold water
in a food processor, combine flour, butter, sugar and pinch of salt.
pulse about 6 times to blend in chunks.
add water and pulse 3 times.
on a lightly floured work surface, place mixture and knead dough, quickly, with the heel of your hand and form a ball.
cover ball shaped pastry mixture in plastic wrap, and chill in refrigerator for at least 2 hours or overnight before using.
- 8 apples- 5 granny smith and 3 golden delicious-preferably organic
- 1 cup of sugar
- zest and juice of 1 lemon-preferably organic
- 6 tablespoons of butter
preheat oven to 400 degrees F.
quarter, core, peel the apples and quarter lengthwise again.
in a bowl, toss apples in lemon juice and zest. set aside.
set an ovenproof frying pan over high heat with the butter, and add sugar.
as soon as caramel starts, remove from heat.
drain apples and layer the apples (flat side down) in the frying pan, following the circumference of the frying pan; place the rest of the apples to cover on top. apples will sink as they cook.
place frying pan over medium heat and cook for about 25 – 30 minutes.
remove from heat.
on a lightly floured surface or over plastic wrap on work surface, roll out chilled dough in a circular shape, to about 1 inch larger than the diameter of your frying pan.
place dough on top of frying pan, press lightly on top of apples, tuck edges around the rim, and with the tip of a knife, cut 2 half inch slits to allow steam to flow.
place frying pan in the middle of the preheated oven and bake for about 25 minutes or until crust is golden brown.
be attentive: do not to touch the hot pan handle. with oven mitts, remove frying pan from the oven, and place on a cooling rack. run a knife around the edges to detach the tarte and cool 5 minutes.
place a serving plate on top of the frying pan. with oven mitts, flip the frying pan onto the serving dish allowing the apples fall. remove frying pan. you may need to rearrange apples on the tart.
serve at room temperature.
enjoy with whipped cream (luvFAB recipe — peaches with amaretti cookies) or with ice cream.
thanksgiving day is a gourmand holiday that brings us together to share our blessings at the table. i have had the pleasure, just once, to cook this meal, from first to last course, as through the years i have been quite fortunate to have delicious invites on that day. to give thanks for the invite, I show up with my traditional untraditional luvFAB dessert. I offer an untraditional version of the traditional apple pie; a recipe that i enjoy baking. this recipe was offered to me some 25 years ago and it was an expression of much affection. wilma, my dear friend, and mother of my bff maida, made time (on a visit from paris) to teach me, step by step, her family’s apple tart recipe. I hold this memory dear, as then, my cooking abilities were quite limited. Her giving gesture still rewards me; her recipe became a staple for my thanksgiving celebrations. i find thanksgiving to be the perfect day to give thanks with a slice that I fondly named Wilma’s tarte tatin. giving thanks with sweet memories on thanksgiving day is a tradition for thebestdressup now!