Pastry:
1 1/3 c All-purpose flour
1/3 c Rice flour
10 tb Unsalted butter, cut in
-small pieces
1/4 c Superfine sugar
1 Egg, beaten
Apple topping:
1/2 c Unsalted butter, cut up
1/2 c And 1tb granulated sugar
2 lb Cooking apples
Grated zest of 1 lemon
Pastry: In large bowl, combine all-purpose flour and
rice flour. With a pastry blender or 2 knives, cut in
10 tb butter until mixture resembles fine crumbs.
Stir in superfine sugar. Add egg and mix well. Knead
dough in bowl until dough clings together. Form dough
into a disk shape. Wrap and refrigerate while
preparing topping. Apple topping: Melt 1/2 cup butter
in heavy 10-inch oven going skillet with straight
sides. Sprinkle granulated sugar even over melted
butter. Do not stir. Remove from heat. Peel, core
and thickly slice apples. Arrange apple slices
overlapping in 2 layers of concentric circles over
butter mixture in skillet. Sprinkle with lemon zest.
Cook over medium-high heat until sugar starts to
carmelize and turns golden brown when bubbling up
around sides of pan. Remove from heat.
Assemble: Preheat oven to 350 degrees F. On lightly
floured surface roll out pastry about 1/4 inch thick
in a circle the same size as top inside edge of
skillet. Trim edges evenly. Fit pastry over apples
in skillet, pressing down lightly. Place skillet on
baking sheet. Bake at 350 degrees F for 35 to 45
minutes until pastry is nicely browned. Cool in pan
set on rack 2 minutes. Invert at once on heat-proof
serving plate. Serve warm.
From
Yields
8 Servings