Recipe - Tart Tatin

PASTRY
1 One fourth cup Flour
One half cup Unsalted butter; slightly
softened
1 Egg
1 pn Salt
One half cup Water (or as needed)

FILLING
1 cup Sugar
5 Apples; thinly cut or sliced up and
peeled
Cinnamon
One half cup Unsalted butter

TOPPINGS
Whipped cream (optional)
Ice cream (optional)

Mix pastry ingredients. Chill before rolling out. Sprinkle One half cup sugar in
bottom of glass or metal tart pan (with fixed bottom). Arrange apple slices
in a circle around the pan on top of sugar. Continue pinwheel fashion to
center of pan. Sprinkle One half cup sugar mixed with cinnamon on top of the
apples. Cut butter into small pieces and arrange over apples. Roll out
dough and place over apples. Make vent holes. Bake at 400ø for 40 to 50
minutes. Invert tart on serving plate and serve with whipped cream or ice
cream. Yield: 6 to 8 servings.

LIBBY STRAWN (MRS. JIM)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.