Apple Tarte Tatin - flour

Method

• To make the crust: Use a food processor, mixer, or pastry blender/fork to blend together the flour, sugar, salt, and butter till the mixture has formed fine crumbs.
• Add the egg yolk and water, mixing to make a firm, cohesive dough; add a bit more water if necessary.
• Form the dough into a disk, wrap, and chill while preparing the filling.
• To make the filling: Slice the butter into thin pats and use them to completely cover the bottom of a burner-safe, oven-safe 9" to 10" round pan, such as a cast iron skillet.
• Sprinkle the sugar over the butter.
• Arrange the apple slices in concentric circles in the pan, placing the nicest ones on the bottom; pack them in tightly so they all fit.
• Place the pan on a burner, and cook over low to medium heat for 45 minutes to 1 hour, or until the butter and sugar have caramelized, and all the moisture from the apples has evaporated.
• Remove from the heat, and drizzle with the boiled cider or apple juice concentrate.
• While the apples are cooking, preheat the oven to 425F.
• Roll the dough on a lightly floured surface to a 9" circle.
• Place the dough over the apples, tucking the edges inside the pan.
• Prick the pastry lid all over with a fork.
• To bake the tarte: Bake the tarte tatin for 20 to 30 minutes, or until the crust is golden brown and crisp.
• Remove from the oven, cool slightly, then run a spatula around the edge of the pan and invert onto a serving plate.
• Serve warm or at room temperature.