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Tart Tatin

Savory Dough:
1 pound all purpose flour (3 1/2 cups, lightly scooped, not packed), chilled
1/2 teaspoon salt
12 ounces sweet butter, well chilled
2/3 to 1 cup ice water

11 Granny Smith apples, peeled, cut into fourths and tossed in lemon juice
4 ounces sweet butter
1 1/2 cups brown sugar
1 tablespoon vanilla
1 tablespoon molasses
1/4 cup lemon juice
1/4 cup orange juice
1/2 cup brandy
1 tablespoon fresh ginger, grated
1/2 teaspoon cinnamon
1/8 teaspoon each ground allspice, nutmeg and clove

For the dough: Crumble flour, salt and butter together until butter resembles small peas. (Candace Uricchio chopped the cold butter into cubes and mixed into the cold flour on low speed in a KitchenAid mixer -- it can take 15 minutes or so.)

Make a well in the center of the flour mixture and stir in ice water (start with the minimum amount -- she needed only 2/3 cup -- and mix briefly.

Turn out onto floured surface (the dough was not a ball, but individual chunks of dough and loose flour) and work just slightly.

Form into a ball, wrap in plastic and chill for approximately 2 hours.

Using one-third of the dough, roll a 12-inch circle, then roll the edges to make a 10-inch circle. (Reserve rest of dough for another purpose; it can be wrapped well and frozen.)

For the filling: In a 9-inch skillet, simmer all filling ingredients except apples until reduced by half.

Toss apples with reduced syrup and arrange in skillet. (She placed apple quarters rounded sides out against the edge of the pan.)

Return to stove top and bring back until bubbling.

Cover with pastry and bake at 425 degrees for 15 minutes, then turn down to 300 degrees for 20 to 30 minutes until apples are tender and crust is brown.

Cool for 10 minutes, turn over into a deep dish and serve warm.

Note: If you don't have a 9-inch skillet you can use a deep-dish glass pie plate or nonreactive pan, such as enamel.

Candace Uricchio
of Pastries by Candace

Thursday, February 01, 2001

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