Tarte Tatin: a classic dessert

I sort of missed pie day...oh well.  I thought I would share my all time favorite pies: Tarte Tatin! With it's caramel-y crispy top and buttery goodness, it's just out of this world. Although technically not a pie, it has all the elements with a French twist. This dessert is always a crowd pleaser, if you master this it is a sure fire way to impress your guests at your next dinner party.

Tarte TatinServes 8For the Pie Crust*:- 1 cup all purpose flour- 2 tablespoons sugar + 1 teaspoon sugar for the top crust of the pie- 1 stick butter chilled and cut into cubes- 1/4 teaspoon salt- ¼ cup ice waterPie crust Preparation:In a food processor, pulse together flour, sugar, and salt for 3 seconds. Add butter and pulse into pea-size pieces, about 3 minutes. Drizzle cold water, 1 tbsp at a time, and pulse just until evenly moistened and pulls away form the sides and forms a ball, about 3 minutes. Turn dough out onto a work surface and gather into a ball, turning dough to combine any dry crumbs. Wrap dough in plastic wrap, then press into a disk about 1 in. thick. Chill dough at least 1 hour and up to 2 days.Caramel top:In an 8" iron skillet place 1/4 cup sugar and 3 tables tablespoons butter. Place on medium heat until sugar and butter are the color of caramel, a dark amber. Watch closely so the sugar does not burn. Once you have the desired color pull off the heat and set aside.For the filling:- 8 granny smith apples- 1/4 cup sugarPeel and slice the apples into equal slices and toss with sugar in a large bowl.To Assemble Tarte Tatin:Place apple wedges in a circular fashion on top of the caramel top in the skillet, forming a beautiful pinwheel design. Stack the apple round and round until all the wedges are incorporated. Roll the pie dough into a 10" circle, to about 1/8" thickness. place the dough on top of the apples, and fold the excess dough under itself.Place the skillet into a 350 F degree oven for 60 minutes or until the filling is bubbling around the edges.Remove from the oven and let the tarte cool for 15- 20 minutes.Then carefully invert the tarte onto a platter. If some of the apples shift don't worry, you can simply rearrange them into the pinwheel, serve with fresh whipped cream.*pie crust can be made up to 2 days ahead