Tarte Tatin With Chantilly Creme

Preparation

1. Step 1

   To make dough (one day in advance, if possible, because it rolls better) combine flour, butter and sugar in food processor and work until butter is incorporated. Add egg and then work the dough until it comes together. Wrap in plastic and refrigerate overnight.

2. Step 2

   Preheat oven to 425 degrees. Roll dough to about 13 inches in diameter. Trim excess with knife. Fold an inch of dough to the inside all around. Place it in a deep platter. Wrap in plastic and refrigerate until needed.

3. Step 3

   In 12-inch sautee pan that can be put in oven, put ¼ cup of butter, ⅓ cup of sugar, juice of one lemon and ½ cup of water. Cook over hot flame until caramelized, shaking pan frequently. Let cool for a few minutes.

4. Step 4

   Peel, core and quarter apples. Arrange in a circle on top of caramel. Chop leftover apples and place on top. Place dough on top, press tightly against the apples and pinch the dough with fork. Bake in oven at 425 degrees for 40 minutes until dough is nice and brown.

5. Step 5

   Take pan from oven and cook on top of stove until juices reduce to a thick brown syrup. Turn upside down on a platter.

6. Step 6

   Place heavy cream in stainless steel bowl in freezer for 15 minutes. Take out and mix in a bowl the heavy cream, confectioner's sugar and vanilla. Whisk vigorously and quickly until whipped.

7. Step 7

   Cut tart into 8 portions. Place one portion one each plate; spoon the creme Chantilly on the side.