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Larry's Tarte Tatin

1 1/4 cups flour
1 teaspoon sugar
58 teaspoon salt
6 tablespoons cold, unsalted butter
1 1/4 tablespoons vegetable shortening, like Crisco
2 1/2 tablespoons cold water
10 tart apples
1 cup sugar


Preheat the oven to 350 degrees. In the bowl of a food processor, mix the flour, sugar and salt for a second or two. Add the butter and shortening. Process for a few seconds, until the mixture looks grainy. Put mixture into a bowl. Add water, mixing with a fork until a ball forms. Refrigerate for 15 minutes. Meanwhile, core and quarter the apples, leaving the skins on. On a floured board, roll out the dough in a circle about 10 inches in diameter. It doesn't have to be smooth and perfect. Melt the sugar over high heat in a 10-inch pan that can withstand heat when placed on the stove or in the oven. Stir frequently with a wooden spoon. If the sugar seems as if it might burn, add a teaspoon of water. After the sugar melts, it will caramelize, turning a rich brown color. At that point, remove pan from stove and pour in the apples. Cover the top with the dough, folding down the edges to cover the apples. Bake the tarte Tatin for 40 or 45 minutes, until the crust is done. As soon as it is done, take the pan out of the oven, put a large plate over the top of the pan and flip the pan upside down so the tart lands on the plate, apples up and crust down.

Source: cooking.nytimes.com