(See Part 1)
Preheat the oven to 375 degrees F. Position the rack in the bottom third of the oven. Roll out the dough and cover the apples according to directions for Tarte Tatin Pastry (see recipe below). Bake until the crust is golden brown, about 25 to 30 minutes. Remove from the oven and let cool for 10 minutes Run a knife around the edge of the tarte to loosen it. Place in a large plate or platter over the skillet and carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve. Tarte Tatin Pastry: Makes 2 Tartes Tatin pastrys shells. Combine the flour and salt in a large mixing bowl. Add the butter. Rub the flour and butter between your fingers until most of the butter is incorporated and only pea-size pieces remain. Whisk together the egg yolk and water. Add the flour mxture and stir until dough begins to come together. Gently press the dough into a ball. Refrigerate until firm but not hard, about 30 minutes. (If made ahead let dough stand at room temperature until pliable but still cold) Do not roll out until just before the fruit is finished cooking. To roll out the pastry flour a work surface and rolling pin well. Divide the dough in half. (Freeze the remaining dough if not needed) Pat the dough into a flat disk then roll it out into a circle almost 1/4 inch thick and at least 11 inches in diameter, flouring the surface and the rolling pin frequently to prevent sticking. Carefully place the pastry over the fruit in the skillet. Trim the dough to 1/2 inch larger than the skillet Tuck the overhanging dough in around the fruit. Recipe from ” A Well Seasoned Appetite.” by Mplly O’Neill