Tarte Tatin

For pastry:
1 1/2 cups flour
2 tbsp sugar
1/2 tsp salt
1 stick cold butter
1/3 cup cold sour cream or yogurt

For filling:
3 pounds or so of apples, peeled, quartered, and cored
1/2 stick butter
3/4 cup sugar

Melt butter and sugar together in a cast-iron pan. Arrange apple quarters on their sides in the skillet, packing them tightly together, as many as will fit. Cook over medium heat, boiling syrup until thick and medium brown, about 45 minutes. Watch pan to prevent burning.

Meanwhile, prepare pastry by blending flour, sugar, and salt; then cut in butter until pea-sized crumbs form. Add sour cream or yogurt and blend. Roll out pastry into a circle about the same size as the pan.

When the apples and caramel are done, lay pastry circle over the apples in the skillet and press down around the edges. Place entire skillet in a preheated 375 degree oven and bake for about 30 minutes, until pastry is golden brown.

Allow to cool at least 5-10 minutes. Loosen edges of pastry by running a knife around the edges of the pan. Invert pan onto a plate and shake gently until the tart falls out. Allow to cool 30 more minutes and serve.

Frozen puff pastry is not acceptable!