1 1/3 cups all-purpose flour
1/4 cup powdered sugar
1/2 tsp salt
4 oz (1 stick) unsalted butter, chilled and cut into ¼-inch pats
1 large cold egg, beaten
4 oz (1 stick) unsalted butter
¾ cup plus 1 Tbsp granulated sugar
3 lbs Granny Smith apples, peeled, cored, and quartered
Mix flour, sugar, and salt in a food processor fitted with a steel blade. Pulse to combine. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium bowl; add egg and stir with a fork until little balls form. Gather dough into a large ball with your hands. Flatten into a 4-inch disk and wrap in plastic wrap. Refrigerate at least 30 minutes.(Can be refrigerated overnight; let stand at room temperature to warm slightly before further use.) Unwrap dough and turn out onto a well-floured work surface. Roll dough into a 12-inch circle. Slide a lightly floured, rimless cookie sheet or pizza pan under the crust; cover with plastic wrap, and refrigerate while preparing the apples.
Preheat oven to 375°F. On the stove, melt butter in an oven-proof 9-inch skillet or Le Creuset Tart Tatin pan (call DLM's School of Cooking to special order); remove from heat and sprinkle evenly with sugar. Arrange apples in the skillet by placing each quarter on its side around the outside perimeter of the skillet. Fill the skillet middle with the remaining quarters (apples will be snug). Return skillet to high heat; cook until juices turn from butterscotch to a rich amber color, about 15-18 minutes. Remove skillet from heat and, using the tip of a paring knife, turn apples onto un-caramelized sides. Return skillet to high heat; boil to cook un-caramelized sides of apples, about 5 minutes longer.
Remove skillet from heat. Slide prepared dough over skillet and, taking care not to burn fingers, tuck dough edges gently against the skillet wall. Place skillet in pre-heated oven. Bake until crust is golden brown, 20-25 minutes. Set skillet on wire rack; let cool about 20 minutes.
Loosen edges with knife, place serving plate over top of skillet, turn tart upside-down, then remove skillet. (Tart can be kept for several hours at room temperature, but un-mold it onto a dish that can withstand mild heat. Before serving, warm tart for 10 minutes in a 200-degree oven.) Top each wedge of tart with Crème Anglaise or whipped cream.
Makes 8 — 10 servings
Per serving: 402 calories; 21g total fat; 13g saturated fat; 79mg cholesterol; 141mg sodium; 54g total carbohydrates; 3g protein;
Allergy Warning: Contains milk and eggs and wheat