---------- Recipe via Meal-Master (tm) v8.03
       Title: TARTE TATIN
  Categories: Desserts
       Yield: 6 servings
       1 c  All-purpose flour
       1 tb Sugar
       1    Stick ( 8 tbsp ) cold,
            -unsalted butter, cut into
            -1 pieces
       3 tb Ice water
       2 tb Unsalted butter
     1/2 c  Sugar
       2 lb Granny Smith apples, peeled,
            -cored, and cut into 1/8ths
   Pastry Dough
   1. Make the pastry dough: in a food processor, pulse
   the flour and sugar together to combine. Add the
   butter and pulse until coarse crumbs form. Add the
   water, 1 tbsp at a time, pulsing just until the dough
   comes together. Transfer the dough to a lightly
   floured surface and gather it into a ball. Pat into a
   disk, wrap tightly in plastic wrap and refrigerate
   until chilled, at least 20 minutes.
   2. On a lightly floured surface, roll out the dough
   into a 10", circle, about 1/4 thick. Transfer the
   dough to a lightly floured baking sheet, cover and
   3. Preheat the oven to 400 degrees. Melt the butter in
   a 9 cast-iron skillet. Add the sugar and cook over
   moderately high heat, stirring, until a rich brown
   caramel forms, about 5 minutes. Remove from the heat.
   Pack the apple pieces in the skillet, rounded sides
   down but slightly leaning, in concentric circles.
   4. Lay the pastry round on top of the apples, pressing
   gently to fit it in the pan. Bake the tart for about
   35 minutes, or until the pastry is golden brown. Let
   cool slightly, then carefully invert the pan on a warm
   serving plate. Serve the tart warm or at least room
   temperature accompanied by the Cinnamon Ice Cream.