With some extra fruit and a little flour, the Tarte Tatin is an easy way to impress. But the trick is the dough. You can use a standard pie dough or some puff pastry, but I recommend throwing together this specialized dough. It works great and only takes a few minutes.
What you will need
1 cup AP Flour
1/8 tsp Salt
1 Tbsp Sugar
5 Tbsp Unsalted Butter
1/4 cup Ice Water(Nutritional facts 356 calories, 21.73 g fat, 35.17 g carbohydrates, 5.04 g protein, 54 mg cholesterol, 640 mg sodium)
How to cook
Put the flour in a medium-sized mixing bowl.
Add the salt.
Add the sugar.
Cut in the butter. Not everyone has a pastry knife available. You can use a fork, or a butter knife, it will just take a little longer. This dough is quite forgiving, so once you get the butter into small enough chunks, you can finish mixing by hand without too much of an effect on the final dough texture. Mix until you can squeeze a clump of the flour together and it hold in a crumbly clump that shears easily like sandstone.
Add the ice water. Scoop 1/2 cup straight from a bowl of ice water that's been sitting for a few minutes. Cold water, just like cutting in the butter, is intended to help you mix the dough without smearing the butter. This makes for a tender and flakier dough.
Mixing in the ice water will bring the mass together into a dough.
Roll out the dough. I like to chill it a little before rolling. Roll to the size of the pan you're using for your Tarte Tatin so that you can drape it over the pan and tuck in the sides.