Classic Tarte Tatin

In large bowl, stir together flour, sugar and salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs. Whisk egg yolk with water; drizzle over flour mixture and toss with fork until in clumps. With floured hands, form into ball; press into 1-inch (2.5 cm) thick disk. Wrap and refrigerate for 30 minutes.

Filling: Meanwhile, peel, quarter and core apples; set aside.

Spread butter over 8- to 9-inch (20 to 23 cm) cast-iron skillet at least 2-1/2 inches (6 cm) deep. Sprinkle evenly with sugar.

Set apple wedges upright in sugar, wedging tightly to fill skillet. Cook over medium heat, uncovered and basting occasionally, until syrup is thickened and apples are light caramel brown, 30 to 40 minutes.

If tips of apples are not tender, bake skillet in 375°F (190°C) oven until tender, about 10 minutes.

Let cool in refrigerator until no longer steaming, about 10 minutes.

On lightly floured surface, roll out pastry into circle slightly larger than top of skillet. Trim edge if necessary. Roll loosely around rolling pin; unroll over apples, tucking between pan and apples. Cut 4 steam vents in centre.

Bake in 425°F (220°C) oven for 10 minutes. Reduce heat to 375°F (190°C); bake until crust is golden, 15 to 20 minutes. Let cool for 3 to 4 minutes.

Invert heatproof platter over tarte. Wearing oven mitts, turn skillet upside down onto platter. With spatula, remove any apples stuck to skillet and arrange on tarte. Spoon syrup over top. Let cool slightly before cutting into wedges to serve.

Source : Canadian Living Magazine: October 2010