TARTE TATIN (UPSIDE DOWN APPLE TART)
Steps:
- Preheat the oven to 350F. In 8-9" cast-iron frying pan, boil the sugar with brandy, half the butter, and the vanilla. Without stirring to avoid the formation of crystals (swirling is allowed), boil over medium-high to high heat until thickened and amber colored. Arrange the apples, flat side down, to cover the entire bottom of the pan. Sprinkle the cinnamon powder on the tops of the apple halves. Continue cooking over medium-low heat for about seven minutes. Flip the apples over and cook for another two minutes. Roll out crust so it is two inches larger than the rim of the frying pan in which you are going to bake the tart. Cut butter into small pieces and scatter over the apples. Push the edges of the dough into the pan (use wooden spoon to keep from sticking your ingers in the hot caramel). Fold any excess. DO NOT cover the rim of the pan. All of the crust should be inside the pan. It's like forming an inverted shallow bowl over the apples. Bake the Tarte Tatin for 25 minutes. Pull from oven and invert confidently onto larger plate. Let caramel cool a bit, then serve with crème fraîche, whipped cream, or ice cream.
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