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1
Preheat the oven to 350 degrees.
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2
In the bowl of a food processor, mix the flour, sugar and salt for a second or two.
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3
Add the butter and shortening.
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4
Process for a few seconds, until the mixture looks grainy.
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5
Put mixture into a bowl.
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6
Add water, mixing with a fork until a ball forms.
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7
Refrigerate for 15 minutes.
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8
Meanwhile, core and quarter the apples, leaving the skins on.
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9
On a floured board, roll out the dough in a circle about 10 inches in diameter.
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10
It doesn't have to be smooth and perfect.
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11
Melt the sugar over high heat in a 10-inch pan that can withstand heat when placed on the stove or in the oven.
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12
Stir frequently with a wooden spoon.
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13
If the sugar seems as if it might burn, add a teaspoon of water.
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14
After the sugar melts, it will caramelize, turning a rich brown color.
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15
At that point, remove pan from stove and pour in the apples.
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16
Cover the top with the dough, folding down the edges to cover the apples.
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17
Bake the tarte Tatin for 40 or 45 minutes, until the crust is done.
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18
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.
