Tarte Tatin - French pie

Ingredients:

For the test:

• Sugar - 2 tablespoons
• Flour - 1 and 1/4 cups
• Salt - half a teaspoon
• Ice water - 4 tablespoons
• Butter – 6 tablespoons

For the filling:

• Apples – 6 pieces (peel, remove the core and cut into 4 pieces)
• Sugar – 1.5 cups
• Butter – 8 tablespoons
• Lemon juice - 2 tablespoons
• Ice cream or cream for serving

Preparation:

1. To make the dough, combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the dough forms pea-sized crumbs. Add the ice water and pulse again.
2. Transfer the dough to a work surface, knead, form a pancake, wrap in plastic wrap and refrigerate for 2 hours.
3. On a floured surface, roll out the dough through waxed paper to a thickness of 5 mm, cut to the shape used in the pan, and leave to cool.
4. Preheat oven to 220 C.
5. To make the filling, combine apples, lemon juice and 1/2 cup sugar in a bowl.
6. In an ovenproof (cast iron) skillet over medium heat, melt the butter, add 1 cup of sugar, stir with a wooden spoon, and cook, stirring, until the mixture turns caramel brown. Remove from heat.
7. Fan out the apple slices into the pan, place over medium heat, and simmer for about 20 minutes, pressing occasionally to release the juices. Remove the pan from the heat and place it on a baking sheet.
8. Cover the apples with the dough and crimp the edges. Poke a few holes in the dough to allow steam to escape.
9. Bake until the pie crust is golden brown (about 20 minutes).
10. Remove the pan from the oven and let cool for 5 minutes. Using a holder, gently shake the pan to loosen the apples. Place the prepared dish on top of the pan and quickly invert. Remove the pan, allowing the syrup to drain onto the Tarte Tatin.
    
    Serve the pie warm with ice cream or cream.