Candy Crisp Apple Tarte Tatin

A few weeks ago, right before the first fall storm came to Los Angeles, we decided to head to Oak Glen...an apple hill of sorts in Southern California. We munched on apple cider donuts from Snowline Orchard, guzzled hot apple cider, picked apples, and took photos...marveling in the beauty of the fall colors (a rarity in Hollywood). We came home with bags of freshly picked apples, so of course I had my fun in the kitchen. Apple Tarte Tatin is pretty much an apple caramel pie baked upside-down...and yes, it's as good as you think...I made one petite tarte which was plenty for two people. Feel free to double the recipe if you are serving more than two...happy baking!Petite Candy Crisp Apple Tarte TatinIngredients:1/4 pie crust (recipe below)2 large organic candy crisp apples (you can also use granny smith, pink ladies, or another tart variety)1/2 lemon, juiced1 1/2 tablespoons filtered water3 tablespoons organic unsalted butter1/4 teaspoon rose salt or kosher salt1/4 cup + 2 tablespoons organic sugarDirections:Make the crust (recipe below)Core and slice apples. Place in bowl and toss in lemon juice.Preheat oven to 375 degreesPlace sugar and water in a 5-6" mini cast iron skillet over medium heat. Stir occasionally. As soon as the mixture turns a beautiful caramel color, add the butter. Stir until well blended. Remove from heat. Sprinkle caramel with rose salt. Place apple slices in the caramel and return to the stove over low heat for about 10-15 minutes. Remove from heat and allow to cool slightly. Place crust on top of the apples and tuck-in the edges. Place the skillet on a baking sheet. Bake for about 30 minutes or until the crust is a golden brown. Allow to cool just briefly...then carefully flip the tarte onto a serving plate of your choice. Serve immediately with a scoop of vanilla ice cream and a pinch of rose salt...Pie Crust: Ingredients:2 3/4 cup organic all-purpose flour1 teaspoon salt1 cup of cold-cold-cold butter cut into 1/2 inch cubes1/2 cup ice cold waterDirections:Mix the flour and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap and place one disk in the freezer to use for another dish and the other in the refrigerator for at least 20 minutes…then back to the work surface…using one disk, form 2 balls of dough (you can either freeze the other half of the dough or make a second tarte...just double the recipe for the apple tarte tatin). Roll into a 7" round. Wrap in plastic and keep in the fridge until ready to use.Recipe + Photo by Cassie Winslow