Recipe Archives->Pies->Tart Tatin 07

 
RUBY RED GRAPEFRUIT APPLE TARTE TATIN
Yield: 8 servings.
 
1 1/4 cups all-purpose flour
1/2 teaspoon salt
7 ounces chilled unsalted butter in 1/2-inch cubes
1/2 cup sugar
3 medium ruby red grapefruit, peeled, sectioned, pith and membrane removed
3 Granny Smith apples, peeled, cored and sliced 1/2-inch thick
Whipped cream or vanilla ice cream, optional
 
Combine flour and salt in an electric mixer. Using a dough hook,
gradually mix in 5 ounces butter at low speed. Add about 2 tablespoons
water, and mix until dough just holds together. Wrap in plastic
and chill one hour, then roll out a circle 9 inches in diameter
and 1/8-inch thick.  Place between two pieces of plastic wrap, and
refrigerate on a small baking sheet.

Preheat oven to 375 degrees. Melt remaining butter in a 9-inch
cast-iron skillet. Sprinkle sugar over butter, swirl to blend and
cook on stove, undisturbed, over moderately high heat until sugar
melts and turns deep golden, about 20 minutes. Remove from heat.
(Hot caramel can also be made in a nonstick skillet and poured into
a deep 9-inch pie pan.)

Arrange grapefruit and apple slices in pan: take care, as sugar is
hot.  Do not worry if caramel hardens before all the fruit is added.
Cover fruit with pastry, and neatly tuck edges into pan.

Bake 40 minutes, or until pastry is evenly browned. Cool 20 minutes,
then carefully invert onto a platter. Serve warm, with whipped
cream or ice cream if you like.

Printable version: tart-tatin07.txt.