Classic Tarte Tatin

Invented by the Tatin sisters, who owned an inn in the Loire Valley, this dessert is popular all over France, especially in Paris. The tart is baked upside down in a pan in which the apples have been sautéed. When inverted, the finished tart boasts a layer of golden, caramelized fruit atop a base of flaky puff pastry. A copper Tatin pan is made specifically for this purpose; its two handles are designed for easy unmolding. However, any ovensafe skillet, such as a cast iron pan, will work. You can also easily substitute pears for the apples. For the ultimate in flavor and texture, make your own puff pastry from scratch;. Otherwise, choose a goodquality, all-butter brand such as Dufour.

MAKES ONE 10-INCH TART

Ingredients:
• All-purpose flour, for dusting
• ¼ recipe Puff Pastry, or 1 box store-bought puff pastry, preferably all-butter, thawed
• 4 tablespoons unsalted butter, room temperature
• ½ cup sugar
• 7 to 9 Golden Delicious apples (3 to 4 pounds), peeled, quartered, and cored
• Crème fraîche, for serving (optional)

Preparation:
1. Preheat oven to 425°F. On a lightly floured surface, roll out and trim dough to a 10½-inch square. Brush off excess flour. Using a plate as a guide, cut out a 10-inch round. Transfer to a parchmentlined baking sheet, and refrigerate until firm, about 30 minutes.

2. Meanwhile, generously coat bottom and sides of a 10-inch Tatin pan or ovenproof skillet with the butter. Sprinkle sugar evenly over bottom. Arrange apple quarters closely together in concentric circles in skillet, with rounded sides down. Place over medium-high heat, and cook, without stirring, until juices are deep golden and bubbling, 18 to 20 minutes.

3. Bake 20 minutes (apples will settle slightly). Remove from oven, and place chilled pastry round over apples. Bake until pastry is dark golden brown, 23 to 28 minutes more.

4. Invert tart onto a rimmed platter or large plate. If any apples stick to skillet, gently remove them with a spatula and place on tart. Serve immediately, with crème fraîche, if desired.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Apple Pie

Apple pie is the best-known example of a fruit pie, and for many, it serves as an introduction to doublecrust pie-making. To begin, you’ll need a big bowlful of tart, firm apples; use a mix of varieties for the best flavor. The apples are tossed with lemon juice, sugar, spices, and flour, the last of which thickens the juices. Keeping the dough cool as you work is crucial; refrigerate it between steps and before baking to promote a flaky crust and help the pie maintain its shape. A few vents in the top crust will allow steam to escape. For shine and sparkle, brush the top with an egg wash and sprinkle with sanding sugar. Flute or crimp the edges as desired, and feel free to embellish the top crust with cutouts made from scraps of dough. Finally, resist the temptation to cut into the pie before it has completely cooled (about 3 hours); otherwise it will not have time to set properly.

MAKES ONE 9-INCH PIE

Ingredients:
• 3 tablespoons all-purpose flour, plus more for dusting Pâte Brisée
• 1 large egg yolk, for egg wash
• 1 tablespoon heavy cream, for egg wash
• 3 pounds assorted apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into ¼-inch-thick slices
• 2 tablespoons fresh lemon juice
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ⅛ teaspoon salt
• 1 tablespoon cold unsalted butter, cut into small pieces
• Coarse sanding sugar, for sprinkling
• Vanilla ice cream, for serving (optional)

Preparation:
1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, ⅛ inch thick. Fit into a 9-inch pie plate (do not trim overhang). Refrigerate or freeze until firm, about 30 minutes.

2. Adjust an oven rack to lowest position. Preheat oven to 425°F. Whisk together egg yolk and cream for egg wash.

3. In a large bowl, toss together apples, flour, lemon juice, granulated sugar, cinnamon, nutmeg, and salt until combined; pour mixture into chilled pie shell, piling in center. Dot mixture with butter.

4. Roll out remaining disk of dough as in step 1. Using a sharp paring knife, cut slits in top of dough. Brush rim of bottom crust with egg wash. Center dough on top of pie plate, and trim with kitchen shears, leaving 1-inch overhang. Tuck dough under bottom piece, and crimp edges as desired. Brush pie with egg wash, and sprinkle generously with sanding sugar. Refrigerate or freeze until firm, about 30 minutes.

5. Transfer pie plate to a parchment-lined rimmed baking sheet. Bake on lowest rack until crust begins to turn light brown, about 25 minutes. Reduce heat to 375°F, and bake until crust is golden brown and juices bubble, 60 to 75 minutes more. (The high initial temperature helps the crust set quickly, keeping it from becoming soggy. Reducing the heat allows the apples to cook through without burning the crust; if top crust or edges are browning too quickly, tent pie with foil.) Transfer pie to a wire rack to cool completely. Serve with vanilla ice cream, if desired.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.