Apple Tarte Tatin

This caramelized apple tart—a classic French dessert— is baked in a skillet. Serve it warm with ice cream.

Pastry for 9-Inch Tart

6 tablespoons butter or margarine

1 cup sugar

1 tablespoon fresh lemon juice

33⁄4 pounds Golden Delicious apples (9 medium), peeled, cored, and each cut in half

• Prepare pastry dough as directed but roll into 12- inch round. Transfer to cookie sheet; refrigerate.
• Preheat oven to 425 F. In heavy 10-inch skillet with oven-safe handle (if skillet is not oven-safe, wrap handle in double layer of foil), combine butter, sugar, and lemon juice; cook over medium-high heat until butter melts and mixture bubbles. Place apples in skillet, overlapping them. Cook 10 minutes, turning apples to cook evenly. Carefully turn apples rounded side down; cook until syrup has thickened and is amber in color, 8 to 12 minutes longer. Remove from heat.
• Place chilled dough on top of apples in skillet; fold edge of dough under to form rim around apples. With knife, cut six 1⁄4-inch slits in dough to allow steam to escape during baking. Bake until crust is golden, about 25 minutes.
• When tart is done, place large platter on top. Wearing oven mitts to protect your hands, quickly turn skillet upside down to unmold tart. Cool 30 minutes to serve warm, or cool completely to serve later.
• Makes 10 servings.
• Prep: 1 hour 10 minutes plus chilling
• Bake: 25 minutes