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Pâte Brisée for Tarte Tatin

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Yields enough for one 10-inch tarte Tatin

  • by Martha Holmberg from Fine Cooking
    Issue 60

Although the crust of a tarte Tatin isn't the first thing you notice, it's an important foil for the apples, providing a buttery, flaky platform.

  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 3 Tbs. granulated sugar
  • 1/2 tsp. kosher salt
  • 2-1/2 oz. (5 Tbs.) unsalted butter, cut into small cubes
  • 1 large egg yolk
  • 1/2 tsp. pure vanilla extract
  • 2 to 3 Tbs. cold water

Put the flour, sugar, and salt in a food processor and whirl to blend. Add the butter and pulse until the mixture looks like fine meal. In a cup or small bowl, whisk together the egg yolk, the vanilla, and 2 tablespoons of the water. Add this to the flour and butter and pulse for a few seconds, just long enough to let the dough pull together; add a little more water if needed. Dump the dough onto a lightly floured surface and work it with the heel of your hand, pushing it away from you and then gathering it up with a dough scraper, until the dough is very pliable. Press the dough into a ball, cover with plastic wrap, and chill until firm, 15 to 30 minutes.

nutrition information (per serving):
Size : based on ten servings; Calories (kcal): 140; Fat (g): 6; Fat Calories (kcal): 60; Saturated Fat (g): 4; Protein (g): 2; Monounsaturated Fat (g): 2; Carbohydrates (g): 18; Polyunsaturated Fat (g): 0; Sodium (mg): 100; Cholesterol (mg): 35; Fiber (g): 1;

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