Tarte Tatin - flour

Method

• Blend flour, sugar and salt in large bowl of heavy-duty mixer fitted with whisk attachment.
• Add butter and beat at medium-low speed until butter is size of small lima beans, about 3 minutes.
• Add sour cream and beat until moist clumps form, about 1 minute.
• Gather dough into smooth ball; flatten into 6-inch-diameter disk.
• Wrap dough in plastic; refrigerate until cold, at least 2 hours.
• (Can be made 1 day ahead.
• Keep refrigerated.
• Let soften slightly before rolling out.
• ).
• Spread butter over bottom of 12-inch-diameter ovenproof nonstick skillet with sloping sides (skillet should be at least 1 3/4 inches deep).
• Reserve 2 tablespoons sugar; sprinkle remaining sugar over butter.
• Place skillet over medium-low heat and cook until butter melts, sugar begins to dissolve and mixture starts to bubble, about 3 minutes.
• Remove from heat.
• Arrange apples on their sides around edge of skillet, placing tightly together.
• Arrange as many of remaining apples as will fit, pointed ends up, in 2 circles in center of skillet.
• Sprinkle with 2 tablespoons sugar.
• Set skillet over medium-high heat; boil until thick peanut butter-color syrup forms, repositioning skillet often for even cooking and adding remaining apples as space permits, about 45 minutes (syrup will continue to darken during baking).
• Remove from heat; wrap handle several times with heavy-duty foil.
• Meanwhile, position rack in center of oven and preheat to 425 F.
• Roll out pastry on floured surface to 12-inch round; place over apples.
• Cut four 2-inch slits in top of pastry.
• Press pastry down around apples at edge of skillet; brush pastry with some of egg glaze.
• Bake tart until pastry is deep golden brown, about 30 minutes.
• Transfer to work surface; cool 1 minute.
• Cut around edge of skillet to loosen pastry.
• Place large platter over skillet.
• Using oven mitts as aid, hold skillet and platter together tightly and invert, allowing tart to fall onto platter.
• Carefully lift off skillet.
• Rearrange any apples that may have become dislodged.
• Cool tart 30 minutes.
• Cut warm tart into wedges.
• Serve with creme fraiche.