Tarte Tatin Recipe

• 2 cups flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, diced and chilled
• 1/2 cup ice water
• 3 large Granny Smith apples, peeled, cored, and cut into 1/4 inch slices
• 1/2 cup sugar, divided
• 4 tablespoons unsalted butter, diced
• 1/3 cup apricot jelly
• 2 tablespoons water

1. Place flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until it is the size of peas, about 1 minute. Add ice water and pulse just until dough comes together.
2. Wrap dough in plastic wrap and chill in refrigerator for one hour.
3. Preheat oven to 400u0b0F. Line a baking sheet with parchment paper.
4. On a lightly floured surface, roll dough out to a 10 by 12 inch rectangle. Sprinkle 1/4 cup sugar over dough. Arrange apple slices across dough in three rows, overlapping pieces tightly. Sprinkle apples with remaining 1/4 cup sugar and 4 tablespoons of butter.
5. Bake tart until pastry is golden and apples have started to brown, about 50 minutes.
6. As tart is cooling, gently warm apricot jelly with water and stir until combined. Brush evenly over apples to glaze.

flour, sugar, salt, unsalted butter, water, apples, sugar, unsalted butter, apricot jelly, water

Taken from www.seriouseats.com/recipes/2011/10/tarte-tatin-recipe.html (may not work)