Tarte Tatin: French Apple Classic

Supermarket produce sections are brimming with apples just waiting to be turned into luscious desserts such as tarte Tatin. This upside-down caramelized apple tart, which originated in France, is not nearly as difficult to prepare as its impressive looks suggest.

Golden Delicious apples are particularly well suited for making this classic tart. If other varieties are used, cooking times may vary.

Another key to success is the right pan--one deep enough so the butter, sugar and apple juices can boil rapidly and caramelize. A cast-iron Dutch oven is ideal, but any heavy-gauge oven-proof pan that is at least 2 1/2 inches deep may be used. If it doesn’t have a lid, a sheet of heavy-duty foil can be substituted during the initial 10 minutes of cooking.

A corer makes quick work of removing the woody centers and seeds from the apples. If you don’t have one of these tools, use a sharp paring knife to cut around the stem (Step 1) and flower ends of the apple. Cut the apple in half (Step 2) and use a melon baller to scoop out the core and seeds from the center of each half (Step 3).

Peel the apple pieces (Step 4) with a vegetable peeler. Place in acidulated water (three tablespoons lemon juice or vinegar per quart of water) to prevent the fruit from browning.

Melt the butter in the pan, then stir in the sugar. Drain the apples and stand them on end in concentric circles over the sugar mixture, beginning around the edge of the pan and working toward the center. The apples should fit snugly. Any remaining may be added as those in the pan shrink during cooking.

Cover the pan and place over low heat 10 minutes, then uncover and cook over medium heat about a half hour. Check the lower portion of the apples as they cook and carefully turn when golden (Step 5). The apples should become tender but still retain shape.

While the apples are cooking, prepare the pate brisee --a short pastry, made flaky by a high proportion of fat. Chill it until the apples and sugar are totally caramelized (Step 6).

Roll out the dough in a circle the size of the pan and pierce all over with the tines of a fork. Place the pastry over the top of the apples (Step 7), then bake until golden brown.

When the pan is removed from the oven, it will be extremely hot and quite heavy, so be very careful when inverting it to release the tart onto a platter. After about three minutes, remove the pan.

If any apples stick to the pan, lift them out with a metal spatula and replace on the tart. Scrape out any remaining glaze and spread on the tart while smoothing the apples with the spatula. Garnish the finished dessert with lemon leaves, if desired (Step 8), and serve warm with ice cream.

TARTE TATIN

10 to 12 large Golden Delicious apples

Acidulated water (3 tablespoons lemon juice or vinegar per 1 quart water)

1 cup butter

2 cups sugar

1 1/2 cups flour

1/2 teaspoon salt

1/4 cup butter, chilled

1/4 cup shortening, chilled

3 to 4 tablespoons ice water

Vanilla ice cream, optional

Core each apple, cut in half and peel. Place in acidulated water to prevent browning.

Melt butter in heavy oven-proof pan 2 1/2 to 3 inches deep and 9 to 10 inches in diameter. Stir in sugar.

Drain apples. Arrange upright over sugar mixture in concentric circles, beginning around edge of pan and working toward center. Apples should fit snugly. If all apples don’t fit, add remaining as those in pan shrink during cooking.

Cover pan and cook over low heat 10 minutes. Uncover, increase heat to medium and simmer 30 minutes or until sugar-butter syrup and apples are golden caramel color. Check apples during cooking and turn as lower portions brown.

Combine flour and salt in medium bowl. Cut in chilled butter and shortening with pastry blender until mixture resembles coarse meal.

Add ice water, 1 tablespoon at time, mixing lightly with fork after each addition. Pastry should just hold together.

Shape pastry into round about 5 inches in diameter and 1 inch thick on piece of plastic wrap. Wrap and chill until apples are almost cooked.

Roll out pastry on floured board to 9- or 10-inch circle, depending on size of pan. Pierce all over with tines of fork.

Place dough over apples, tucking in around edges. Bake at 375 degrees 25 to 30 minutes or until crust is golden.

Invert tart on platter. Remove pan and smooth surface of apples with metal spatula. Cut into wedges and serve warm with ice cream. Makes 8 servings.

Each serving contains about:

673 calories; 441 mg sodium; 78 mg cholesterol; 36 grams fat; 90 grams carbohydrates; 3 grams protein; 0.93 gram fiber.