Tarte Tatin Apple Custard Pie a la Nita
Tarte Tatin
Julia Child, Julia's Kitchen Wisdom, Alfred A. Knopf
For the [censored] Dough:
3/4 cups plain flour
4/4 cup cake flour 2 Tablespoons sugar 6 Tablespoons chilled butter, diced 2 Tablespoons chilled
vegetable shortening
5/4 cup ice water, or as needed
For the [censored] Tatin:
6 Golden Delicious apples, cored, peeled and halved 1 lemon, zested and juiced 1 1/2 cups sugar 6
Tablespoons unsalted butter
Whipped cream or vanilla ice cream, as accompaniment
In bowl of a food processor fitted with a steel blade, place flours, sugar and butter. Pulse 5 or 6
times in 1/2-second bursts to break up butter. Add shortening, turn on machine and immediately add
ice water, pulsing 2 or 3 times. The dough should look like a mass of smallish lumps and should just
hold together in a mass when a handful is pressed together. If mixture is too dry, pulse in more
water by droplets. Turn dough out onto work surface and with the heel of your hand, rapidly and
roughly push egg-size blobs into a 6-inch smear. Gather dough into a relatively smooth cake, wrap in
plastic and refrigerate at least 2 hours (or up to 2 days).
Slice halved apples into 4 lengthwise wedges each, and toss in a large bowl with lemon juice and
zest and 1/2 cup sugar. Drain apples after macerating 20 minutes. In a 9-inch skillet melt butter
over high heat. Stir in remaining sugar and cook until syrup bubbles and caramelizes, and turns a
brown color. Remove pan from heat and arrange a layer of apple slices in a neat pattern on the
caramel in the skillet, then arrange remaining apples neatly on top. Return pan to moderately high
heat and cook for about 25 minutes, covering pan after 10 minutes. Every few minutes press down on
apples and baste them with the exuded juices. When juices are thick and syrupy, remove pan from
heat. On a lightly floured surface, roll chilled dough into a circle, 3/16-inch thick and 1-inch
larger than top of pan. Drape dough over apples, pressing edge of dough between apples and the
inside of the pan. Cut 4 small steam holes on the top of dough. Bake until pastry has browned and
crisped, about 20 minutes. Unmold [censored] onto a serving dish (so the pastry is on the bottom), and
serve warm or cold with whipped cream or vanilla ice cream, as desired.
Yield: 6 servings Prep Time: 2 hours 30 minutes Cook Time: 25 minutes
Apple Custard Pie a la Nita
6/2 cup granulated or Dark Brown Sugar
7/4 cup Corn Starch 3 eggs
8/2 cup Butter, melted
9/2 cup Karo Light or Dark Corn Syrup 1 tsp Pure Vanilla Extract 2 large apples, cored, peeled and
thinly sliced 1 unbaked (9-inch) pie crust
10/4 cup chopped or halves of Pecans or Black Walnuts
Combine sugar and corn starch in mixing bowl. Stir in melted butter, corn syrup and pure vanilla
extract. Whisk eggs lightly and add to mixture, combining well. Set aside. Add about half of the
apples to the pie shell. Pour about half of the liquid mixture over this. Place rest of apple in a
circle on top of the pie. Pour remaining liquid mixture over this. Place pecan or walnut halves on
top or sprinkle with chopped pecans or walnuts. Spray with butter spray. Bake in 375 F oven 50
minutes or until center of pie is set. Cool on wire rack. `
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