INGREDIENTS

INSTRUCTIONS

FOR CRUST:  Combine flour and salt in large bowl.  Add 10 tablespoons
room temperature butter and cut in, using pastry blender or fingers,
until mixture resembles coarse meal. Using for, stir in water. Knead
mixture in bowl gently with fingertips just until smooth dough forms.
Shape into rectangle, wrap in plastic and refrigerate 1 hour.  Cut 10
tablespoons chilled butter into 9 equal pieces. Arrange pieces  side by
side on waxed paper, forming square. Cover with second sheet  of waxed
paper. Pound butter several times with rolling pin to make  butter more
pliable.  Peel off waxed apper. Break into small pieces.  Roll out
dough on floured surface to 9x5 inch rectangle. Turn so that  1 short
side faces you. Arrange butter pieces evenly over low 6  inches of
dough.  Fold unbuttered 3 inches of dough over half of  buttered dough.
Fold remaining 3 inches of buttered dough over,  folding as for letter.
Roll out to 12x18-inch rectangle. Fold short  sides over to meetin in
center, then fold in half in same direction,  forming approximately
12x4 1/2-inch rectangle.  Repeat rolling to  12x18-inch rectangle and
folding to 12x4 1/2-inch rectangle.  Wrap in  plastic; chill. (Can be
made 3 days ahead. Keep chilled.)  FOR FILLING:  Melt butter in heavy
ovenproof 10-inch skillet  (preferably cast iron) over medium-high
heat. Add sugar and stir  until sugar melts and mixture is golden
brown, about 8 minutes.  Remove skillet from heat.  Arrange half of
apples, rounded side down, in concentric circles in  skillet. Place
remaining apples, cut side down, atop first layer of  apples. Cover
skillet. Simmer over low heat until apples are almost  tender, about 25
minutes. Uncover skillet. Increase heat to  medium-low; simmer until
apples are very tender and liquid is reduced  to 1/4 cup syrup on
bottom of pan, pressing apples down into liquid  occasionally, about 45
minutes.  Meanwhile, prehat oven to 400F.  Cut dough in half. Let 1
piece stand  at room temperature until slightly softened, about 15
minutes.  (Freeze second piece of dough for another use.) Roll out
dough to  12-inch-diameter round.  Place dough atop hot apples in
skillet.  Trim edge, leaving generous  1/2-inch overhang.  Fold
overhang down tightly around apples. Cut  several slits in dough to
allow steam to escape.  Bake tart until crust is golden, about 45
minutes. Let cool 5  minutes. Run small knife around edge of skillet to
loosen tart. Place  large platter over skillet.  Using oven mitts,
grasp platter and  skillet and invert, letting tart settle onto
platter. Carefully lift  off skillet. Place any apples still in skillet
on tart. Cool  slightly; serve warm with ice cream, if desired.  Bon
Appetit/May 94 Typed by Didi Pahl  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 623
Calories From Fat: 284
Total Fat: 32.4g
Cholesterol: 83.9mg
Sodium: 297mg
Potassium: 89.3mg
Carbohydrates: 75.4g
Fiber: 2g
Sugar: 18.9g
Protein: 8g