TARTE TATIN

- haven't made it yet, but watched it on Martha, and it looked easy and good. I'm going to try it with this falls apples from the orchard.

Makes one 7 1/2-inch tart

* FOR THE DOUGH
* 2/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 3 1/2 tablespoons unsalted butter, chilled
* 1 large egg yolk
* 1 tablespoon milk
* 1 tablespoon plus 1 teaspoon sugar
* FOR THE APPLES
* 10 Golden Delicious apples, peeled, cored, and cut into quarters
* 1/3 cup unsalted butter, melted
* 2 tablespoons sugar
* FOR THE CARAMEL
* 1/2 cup sugar
* 1 3/4 tablespoons unsalted butter
* FOR SERVING
* 8 ounces creme fraiche

Directions

1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, salt, and baking powder until well combined. Add butter; mix until well combined. Add yolk, milk, and sugar; mix until fully incorporated. Transfer to refrigerator and let chill for an hour.

2. Preheat oven to 375 degrees. Turn dough out onto a nonstick baking mat and roll out to a 1/8-inch thickness. Invert a 7 1/2-inch round silicone mold onto dough; using a small sharp knife, trace around the mold. Remove scraps and discard. Transfer baking mat to a baking sheet and place in oven. Bake until golden, about 15 minutes. Set aside to cool.

3. Make the apples: Increase oven temperature to 425 degrees. Place apples on a parchment-lined baking sheet and brush with melted butter. Sprinkle with sugar and transfer to oven. Bake until slightly softened, about 20 minutes.

4. Make the caramel: Place sugar in a small saucepan over low heat. Melt, without stirring, until browned, 2 to 3 minutes. Whisk in butter until smooth.

5. Reduce oven temperature to 300 degrees. Place a 7 3/4-inch round silicone mold on a baking sheet and pour in caramel. Arrange apples vertically around the perimeter of the mold, working towards the center. Transfer to oven and bake until browned and very soft, about 1 1/2 hours. Remove from oven and let cool for 1 hour.

6. Place circular piece of dough over mold and invert; serve with creme fraiche.