The 'REAL' Recipe...and (below) a quickie cheater version!
2 sticks butter
1 C flour, more for rolling
1/4 C sugar
1 lemon, zested
1 egg yolk
2-3 tsp cold water
6 or 7 baking apples
1 C sugar
1 tsp vanilla
Using a pastry blender (or fork) combine 1 stick of butter (diced into pea sized chunks), 1 C flour, 1/4 C sugar and lemon zest until it is course and crumbly. Add egg yolk and 1 to 2 teaspoons of cold water. Mix, mix, mix! if it's really dry, add 1 more teaspoon cold water...mix, mix, mix until it comes together into a ball. Knead briefly to achieve a smooth dough. Using a rolling pin or your hands, press the dough into a circle about 11 inches in diameter. Cover with plastic wrap on a cookie sheet and refrigerate at least an hour.
Preheat oven to 425°.
Peel, core and slice apples. Use Granny Smith, Golden Delicious, or your favorite baking apples. Stir together apples, juice of the lemon (about 2 Tbs) and 1/3 C sugar (I use brown sugar). Transfer to colander; drain 20 minutes.
Melt 1 stick butter in a 9" ovenproof sauté pan over medium heat. Stir in 2/3 C sugar. Cook, stirring occasionally, until mixture is bubbly and browned (about 10 minutes). Remove from heat.
Arrange apples in the pan, overlapping them. Return sauté pan to medium heat; cook, pressing down on the apples occasionally, until apples are tender (about 15-20 minutes). Remove from heat.
Place dough on top of the apples, tucking overhaning dough into the sides of the pan (trim first, if there's more than about an inch overhang). Cut steam vents into dough. Bake 20 minutes or until crust is golden.
Remove pan from oven and let stand 5 minutes. Place a plate over the pan; quickly invert teh pan and plate together. Lift off the pan, lettign syrup drip over the tarte tatin. Let cool at least 30 minutes. Slice and serve.
Delicious with ice cream (vanilla, carmel...).
The Quickie-Cheater Version
If you're craving an apple tart, but don't have the time (or, let's be honest, just aren't feeling ambitious enough for the real thing) try this quickie alternative.
1 medium apple
1 Tbls butter
1 Tbls lemon juice
1 Tbls sugar
1/2 C Bisquick
2-3 Tbls milk
optional: grated cheddar
Preheat oven to 350°.
Peel, core and thinly slice apple(s). Melt butter in skillet over medium heat. Sauté apples until they just begin to brown. Add lemon juice and sugar, cook 3-5 minutes until sugar begins to carmelize. Remove from heat.
Meanwhile... mix Bisquick (or your favorite pancake/biscuit mix) and milk. Press or roll to 1/4" thick, cut into biscuit rounds - 1 per serving. Spray ramekins with non-stick cooking spray, fill with apple mixture and top with a biscuit. Bake 20 minutes or until biscuit begins to brown. Remove from oven and let cool 5 minutes. Invert (as described in top recipe) onto small plates to serve.
If you're one who likes a wedge of cheddar with your apple pie, get a similar flavor combination by making your biscuit topping a cheesy-biscuit by adding grated cheddar. :)