This recipe was clipped from a magazine and then pasted onto an index card. It was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
CARAMELIZED APPLE TART (Tarte Tatin)
Pastry:
1 cup flour
1/8 teaspoon salt
3 tablespoons sugar
1/4 pound butter or margarine
3 tablespoons ice water
Filling:
6 tablespoons butter or margarine
1/2 cup sugar
3 cups peeled, sliced apples
2 tablespoons brown sugar
Pastry: Sift the flour, salt and sugar into a bowl; cut in the butter with a pastry blender, or 2 knives. Add the water, and toss lightly until a ball of dough is formed. Chill one hour.
Filling: Use a deep 9-inch pie plate, and spread 3 tablespoons of the butter on the bottom. Sprinkle 3 tablespoons of the sugar over it. Arrange the apples in layers; on each layer, sprinkle some of the remaining sugar and dot with butter. Roll out the pastry, and cover the apples with it. Bake in a preheated 375°F. oven 30 minutes. Cool 5 minutes, then carefully invert onto an ovenproof serving dish, so that the apples are now on top. Sprinkle with the brown sugar and place under the broiler until sugar melts, and top browns. Cool. Serves 6 to 8.