Tarte Tatin is a delightful classic French dessert perfect for cold autumn days. Apples are caramelized in a caramel sauce, topped with a buttery crust and baked until crispy. The tart is turned almost immediately upside down, showing the beautiful caramelized apples on top while some of the caramel sauce is dripping onto the serving platter.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/tarte-tatin

Ingredients
Makes about 8 servings

Pate Brisee
1 3/4 cup (220g) all-purpose flour
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1/4 tsp (1g) salt
1 egg yolk
4 tbsp (60ml) ice water

Caramelized Apples
8-10 (1.3 kg) Gala apples
6 tbsp (80g) unsalted butter 3/4 cup (150g) sugar
3 tbsp (45ml) water
Lemon juice from 1 lemon
Cinnamon powder (optional)

1. Prepare the crust. In a medium bowl whisk flour with salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk and water and mix just until dough comes together. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes.

2. Meanwhile prepare the caramelized apples. Peel, the apples and toss with lemon juice. Core the apples and cut into quarters. Place in a large bowl and toss again with lemon juice.

3. In a 9 inch (23cm) cast iron pan add sugar and water over medium heat, and cook until it turns golden brown. Remove from heat, and stir in butter.

4. A...