Apple-Rosemary Tarte Tatin

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 3/4 teaspoon kosher salt
• 3/4 cup cold, unsalted butter, cut into 1/2-inch pieces
• 2 egg yolks, beaten with 1 tablespoon of water
• 1 cup sugar
• 10 large Granny Smith apples, peeled, quartered and cored
• 2 tablespoons unsalted butter, melted
• 1 1/2 tablespoons chopped fresh rosemary

1. To make the crust, place the flour, sugar and salt in a food processor and pulse just to combine.
2. Add the butter and pulse until most of the butter is incorporated into the flour.
3. Add the yolk mixture and pulse until mixture just begins to come together.
4. Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate.
5. To make the filling, place the sugar in an 11-inch ovenproof skillet over medium-low heat.
6. When the sugar begins to melt, stir until it melts completely and turns into a caramel-colored syrup.
7. Remove from the heat.
8. Toss the apples with the melted butter and rosemary.
9. Arrange the apples in the skillet on top of the syrup in 2 layers, making concentric circles; put the first layer in core side down and the second layer core side up.
10. Place over medium heat and cover the skillet.
11. Cook for 5 minutes.
12. Uncover and cook for 10 minutes.
13. Set aside to cool.
14. Preheat the oven to 350 degrees.
15. Roll the dough out into a circle slightly larger than the skillet.
16. Place the dough over the apples and fold in the extra dough, pressing it against the skillet to form a seal.
17. Bake until the crust is lightly browned, about 30 minutes.
18. Let stand for 10 minutes.
19. Quickly but carefully invert the skillet over a large plate or platter.
20. Serve warm with creme fraiche or vanilla ice cream.

flour, sugar, kosher salt, cold, egg yolks, sugar, apples, unsalted butter, rosemary

Taken from cooking.nytimes.com/recipes/1090 (may not work)