Apple Tarte Tartin

Apple Tarte Tartin
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Crust
  1. 1 cup flour
  2. 2 Tablespoons sugar
  3. Pinch Salt
  4. 6 Tablespoons butter, cut into small cubes
  5. ¼ cup sour cream
Filling
  1. 1/2 stick butter
  2. ¾ cup sugar
  3. 6 granny smith apples, peeled, cored, sliced into wedges
  4. ¼ teaspoon cinnamon
Caramel
  1. 1 cup sugar
  2. ¼ cup water
  3. 1 cup heavy cream
To make the crust
  1. In a food processor add the flour, sugar and salt. Pulse in the butter and the sour cream until the dough comes together. Wrap in plastic wrap and put in the frig for about 20 minutes.
  2. Preheat the oven to 400 degrees.
  3. In a tarte tartin pan or a non-stick skillet add the butter; once it is melted add in the sugar and cook until the sugar starts to caramelize, about 3-5 minutes. Meanwhile toss the apples in the cinnamon. Add the apples to the caramelized sugar and cook about 3 more minutes.
  4. Roll out the dough to fit in the tarte tartin pan. Top the apples with the raw dough and place in the oven, about 20-25 minutes. Once the tarte tartin has cooled flip it so it is fruit side up.
To make the caramel
  1. In a sauce pan heat the sugar and water together. Boil until the sugar is caramelized, about 10 minutes. Remove from the heat and add in the heavy cream. The caramel will bubble; once the bubbles subside stir the caramel to incorporate all of the cream. Serve over the top of the tarte tartin.
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