*  Exported from  MasterCook II  *
                         Apple Tarte Tatins Part 1
 Recipe By     : Chef Molly O'Neill
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pastry                           Fruit
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      large         Granny Smith apples
    2      Tbs.          fresh lemon juice
      3/4  cup           sugar
    4      Tbs           unsalted butter (1/2 stick)
                         Tarte Tatin Pastry
    2      cups          all-purpose flour
    1      tsp.          kosher salt
      1/2  lb.           cold unsalted butter
    1                    egg yolk
    2      tablespoons   water
 Peel, quarter and core the apples. Put in a large mixing bowl and toss
 with the lemon juice. Set aside. Place the sugar in a 10-inch skillet or
 Tarte Tain pan over lowheat. When some of the sugar begins to melt,
 begin stirring with a wooden spoon until all of the sugar is melted and
 begins to turn a pale golden color. Remove the pan from the heat.
 Arrange the apple piecess in the skillet, rounded side down, in
 concentric circles, fitting them together as close as possible. Fill the
 center with 2 or 3 apple pieces as needed. Arrange the remaining pieces,
 rounded side up, in concentric circles, filling in the gaps left in the
 first layer. Cut the butter into small pieces and scatter over the
 apples. Place the pan over medium heat. Cook until the sugar turns a
 deep caramel color and the juice released from the apples are nearly
 evaporated, about 15 to 20 minutes. (Continued in Part 2)
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