Categories: Cakes, Desserts, Fruits 
      Yield: 8 servings 
  
-----------------------------------CRUST----------------------------------- 
  2 1/4 c  Unbleached all purpose 
           -flour 
      1 ts Salt 
     10 tb (1 1/4 sticks) unsalted 
           -butter, room temp. 
      6 tb Water 
     10 tb (1 1/4 sticks) chilled 
           -unsalted butter 
 
----------------------------------FILLING---------------------------------- 
    1/4 c  (1/2 stick) unsalted butter 
    3/4 c  Sugar 
     12 md Red Delicious apples, 
           -peeled, quartered, cored 
           Vanilla ice cream (opt) 
  
  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