"A simple sour cream pastry is a go-to base for the tart. It yields a crumbly cookie-like crust, which is irregular and forgiving - helpful for the novice baker. As the tart bakes in the oven, the caramel from the fruit filling will bubble up in spots through the crust. The crust will continue to bake, and when it's finished and cooling, the wayward caramel will harden and coat the crust with a shiny shellac of sweetness."
"Pastry: 1 1/2 cups all-purpose flour 3 tablespoons sugar 1/2 teaspoon kosher salt 3/4 cup chilled unsalted butter, cut into cubes 1/3 cup full-fat sour cream Tart: 1/2 cup unsalted butter, softened, cut into 4 pieces 1 cup plus 1 tablespoon granulated sugar 6 to 8 Granny Smith apples, peeled, cored and halved 1 teaspoon ground cinnamon 1/4 teaspoon ground cardamom"
Autumn apples are ideal for an upside-down tarte tatin, simmered in butter and sugar until a burnished caramel forms and the fruit softens. Firm apples hold shape while softening and releasing juices that mingle with the caramel, and inversion yields a lacquered fruit top. A sour cream pastry provides a crumbly, cookie-like crust that is forgiving for novice bakers. During baking, caramel may bubble through the crust and then harden as the tart cools, coating the crust with a shiny shellac. The recipe includes a Calvados-spiked cream and serves eight, with about 1 hour 15 minutes total time plus dough chilling.
Read at The Mercury News
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