*  Exported from  MasterCook II  *
                         Apple Tarte Tatins Part 2
 Recipe By     : Chef Molly O'Neill
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pastry                           Fruit
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         (See Part 1)
 Preheat the oven to 375 degrees F. Position the rack in the bottom third
 of the oven. Roll out the dough and cover the apples according to
 directions for Tarte Tatin Pastry (see recipe below). Bake until the
 crust is golden brown, about 25 to 30 minutes. Remove from the oven and
 let cool for 10 minutes Run a knife around the edge of the tarte to
 loosen it. Place in a large plate or platter over the skillet and
 carefully but quickly invert the tarte onto the plate. Let stand a few
 minutes to cool slightly. Cut into wedges and serve. Tarte Tatin Pastry:
 Makes 2 Tartes Tatin pastrys shells. Combine the flour and salt in a
 large mixing bowl.  Add the butter. Rub the flour and butter between
 your fingers until most of the butter is incorporated and only pea-size
 pieces remain. Whisk together the egg yolk and water. Add the flour
 mxture and stir until dough begins to come together. Gently press the
 dough into a ball. Refrigerate until firm but not hard, about 30
 minutes. (If made ahead let dough stand at room temperature until
 pliable but still cold) Do not roll out until just before the fruit is
 finished cooking. To roll out the pastry flour a work surface and
 rolling pin well. Divide the dough in half. (Freeze the remaining dough
 if not needed) Pat the dough into a flat disk then roll it out into a
 circle almost 1/4 inch thick and at least 11 inches in diameter,
 flouring the surface and the rolling pin frequently to prevent sticking.
 Carefully place the pastry over the fruit in the skillet. Trim the dough
 to 1/2 inch larger than the skillet Tuck the overhanging dough in around
 the fruit. Recipe from “ A Well Seasoned Appetite.” by Mplly O'Neill
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 NOTES : For a Pear Tarte Tatin, substitute 6 large firm pears (Bosc or
 Anjou would be good) for the apples. Peel the pears, cut them in half
 lengthwise, and core them. Arrange them like spokes in the pan.