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Tarte tatin

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

TARTE TATIN

Serves 6

1 recipe Flaky pie crust
8 large apples, Golden Delicious or other baking apples
juice of 1 lemon
8 tablespoons (4 ounces) unsalted butter
1/2 cup sugar
1/2 cup heavy cream

Preheat oven to 350 degrees.
Roll out the pastry dough to a 9-inch circle,
and bake it on a baking sheet until it light brown and cooked through.
Peel and core the apples and cut them into 8 sections each.
Sprinkle lemon juice over them to prevent from turning brown.
Raise oven temperature to 400 degrees.
Put a large skillet or frying pan over high heat.
Add the butter and sugar and stir until the mixture turns into a golden caramel color.
Add the heavy cream and stir over high heat for 2 more minutes.
Add the apples and coat each slice with caramel mixture.
Cover the pan with aluminum foil or a well-fitting lid,
and put in the oven for 10 minutes.
Remove the pan from oven, and arrange apple slices on the pastry
in a tightly assembled pattern of rings within rings.
Heat the caramel that remains in the pan until it thickens.
Pour the caramel over the apples. Serve hot.

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