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Tarte Tatin


1 ½ cups all-purpose flour

2 tablespoons sugar

½ teaspoon salt

¾ cup (1 ½ sticks) chilled unsalted butter

6 tablespoons chilled sour cream

Apple Filling

½ cup (1 stick) unsalted butter

1½ cups sugar

8−10 Granny Smith apples, peeled, cored, and quartered


  1. Blend flour, sugar, and salt in large bowl. Cut in the butter until it is the size of peas. Add sour cream and beat until moist clumps form, about 1 minute. Gather dough into smooth ball; flatten into 6-inch-diameter disk. Wrap dough in plastic; refrigerate until cold, at least 2 hours.
  2. Melt butter and sugar together over medium-low heat in a nonstick, ovenproof 12-inch skillet that is about 1−2 inches deep. Cook for a few minutes until it begins to bubble.
  3. Place apples into the mixture on their side in concentric circles, trying to fit as many as you can. Continue to cook for about 30−40 minutes until the sauce is the color of a dark caramel.
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