Tarte Tatin (French Apple Tart)

I learned how to make this delicious tart in culinary school. I found it challenging at first attempt, but have mastered the technique after making it a couple of times. Now I make this winning dish every time we entertain friends and family, and it is always a big hit.

Ingredients:
1 1/3 cups unbleached all-purpose flour, plus more for dusting work surface

1/4 cup confectioners sugar

1/2 teaspoon salt

8 tablespoon (1 stick) cold unsalted butter, cut into 1/4-inch pieces (for the dough)

1 large egg, cold, beaten

5-6 large Granny Smith apples (about 3 lbs.), peeled, cored & each sliced into 8 crescent-shaped pieces

8 tablespoons (1 stick) unsalted butter, softened

3/4 cup plus 1 tablespoon sugar

Directions:
Make the crust:  Pulse flour, sugar and salt in food processor until combined. Scatter cold butter pieces over the mixture, process until mixture resembles cornmeal, 7-12 seconds. Turn mixture into medium bowl; add eggs and stir with fork until little balls form. Press balls together with back of fork, then gather into one big ball. Wrap in plastic wrap, then flatten it into a 4-in disk. Refrigerate at least 30 minutes or overnight; cool to room temperature before rolling out.

Make the apples:  Melt the softened butter in a 9-inch ovenproof nonstick skillet over medium heat; remove from heat and sprinkle evenly with sugar. Arrange apple slices in skillet in a circular pattern, cut-side down and with one end touching skillet wall. Fill skillet center with remaining slices, cut-side down. Return skillet to high heat; cook until juices turn from butterscotch to rich amber color, 10-12 minutes. Remove from heat and, using tip of a small knife or fork, turn each apple piece over. Return skillet to high heat; cook to caramelize apple bottoms, about 5 minutes longer. Remove from heat and set aside. Pre-heat oven to 375°F.

While the apples are cooking, unwrap dough and turn onto a well-floured surface. Sprinkle with additional flour. Starting from center of disk outward, roll into a 12-inch circle, strewing flour underneath to prevent sticking. Slide prepared dough on top of filling and tuck dough edges gently up against skillet wall. Bake until crust is golden brown, 25-30 minutes.

Cool skillet on wire rack for about 10 minutes, then invert tart onto a serving platter. Scrape out any apples that stick to skillet and put them back into place. If not serving right away, warm on platter for 10 minutes in a 200°F oven. Serve with vanilla ice cream, or freshly whipped cream (whip together 1 cup cold heavy cream and ½ cup cold sour cream until soft peaks form; may be made a day ahead; cover and refrigerate). Serves 8.