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1
Place flours and salt in a mixing bowl or possibly an electric mixer fitted with the paddle attachment.
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2
Cut cool butter into dry ingredients till it is the texture of coarse meal, with some small pcs of butter still visible.
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3
Combine lemon juice and water and add in to dough all at once.
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4
Mix till dough just comes together.
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5
Shape into a flat rectangle, wrap and refrigeratefor at least 2 hrs before rolling.
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6
Turn dough onto a lightly floured surface and roll lengthwise to create a large rectangle, about 3/4-inch thick.
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7
Fold both short ends into the center of the rectangle, then fold dough in half where the first 2 folds meet.
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8
Refrigerate1 hour.
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9
Roll pastry again lengthwise to same thickness.
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10
Fold dough in thirds and refrigerate1 hour.
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11
Repeat process once more, folding in thirds, chilling at least 1 hour before using.
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12
Apple Tarte Tatin:Preheat oven to 375 F.Roll out pastry to 1/4-inch thick on a lightly floured surface and cut a disc the size of a 10-inch tart shell or possibly cake pan.
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13
Refrigeratetill ready to use.
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14
Peel, core and cut up apples into quarters.
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15
Heat butter in a medium saute/fry pan over medium-high heat.
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16
As soon as butter is melted, add in brown sugar and cinnamon, stirring till blended and bubbling.
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17
Add in brandy (watch for flames) and stir.
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18
Spoon into a pie or possibly cake pan (not removable bottom).
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19
Arrange apples on top of sugar.
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20
Make holes in pastry with a fork and place on top of apples.
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21
Place pan on a baking sheet.
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22
Bake for 25 to 30 min, till crust is rich golden and apples are tender.
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23
To Assemble:Turn out onto a platter, so which apples are on top.
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24
Watch for warm syrup which might drip.
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25
Serve hot.
