JAMES BRINKLEY'S TARTE TATIN

Pate Brisee
16 large Red Delicious apples
1/2 pound unsalted butter
1 1/2 cups sugar
Unsweetened whipped cream


Prepare Pate Brisee and chill at least 1 hour before using.  Peel apples, cut into halves and core.  Do not slice.  Mash butter over bottom of oven-proof skillet that is at least 3 inches deep and 9 inches in diameter.  Sprinkle sugar evenly over butter. Stand apple halves on end in pan until bottom is covered.  Stack remaining apples on top.  Stacked apples do not have to be placed on end.

Place skillet on high heat.  Cook 1 minute.  Reduce heat to medium-low and cook 10 minutes.  Remove pan from heat and let stand 5 minutes.  Fit slightly softened apples farther down into pan, standing them on ends.  Adjust heat to slightly below medium.  Return apples to heat and cook until sugar at edges appears thicker and apples are releasing their juice, about 20 minutes.  Again, fit apples down into pan.  Return to medium-low heat and cook until sugar syrup has browned and appears thick and caramelized at sides of pan, about 30 minutes.  Remove from heat.
Push apples in toward center to make a slight margin at sides of pan.

Roll Pate Brisee on lightly floured surface to circle about 10 inches in diameter.  Pierce all over with fork to prevent dough from bubbling up during baking.  Sprinkle top lightly with flour. Place dough, floured side up, on top of apples.  Fold back edges that lap over pan.  Bake at 375 degrees 60 minutes, until crust and caramelized juices at edges of tart are medium brown.  If desired, place baking sheet lined with wax paper under tart during baking to protect oven from spills.

Remove tart from oven and let stand 1 minute.  Place large serving platter upside down on top of tart and invert.  Serve tart hot with unsweetened whipped cream on side.  Makes 8 to 10 servings.


PATE BRISEE



1 cup flour
5 tablespoons unsalted butter
1/3 teaspoon salt
1/3 teaspoon sugar
1 medium egg
1 tablespoon cream


Combine flour and butter in mixing bowl and blend with fingers. Add salt, sugar, egg and cream and mix thoroughly.  Chill at least 1 hour before using.  Makes enough pastry for 1 (9 inch) tart.