JULIA CHILD'S 1994 TARTE TATIN

Steps:

• Quarter, core, and peel the apples; cut the quarters in half lengthwise. Toss in a bowl with the lemon and 1/2 cup of sugar. Steep 20 minutes, and drain juices. Set the frying pan over moderately high heat with the butter, and when melted blend in the remaining [1 cup] sugar. Stir about with a wooden spoon for several minutes, until the syrup turns a bubbly caramel brown. Remove from heat and arrange a layer of apple slices nicely in the bottom of the pan. Arrange the rest of the apples on top so they are 1 inch higher than the rim of the pan, close packed and only reasonably neat. Preliminary stove-top cooking - 20 to 25 minutes. (Preheat the oven to 425 degrees F for the next step, placing the rack in the lower middle level.) Set the pan again over moderately high heat, pressing the apples down as they soften, and drawing the accumulated juices up over them with the bulb baster. In several minutes, when the apples begin to soften, cover the pan and continue cooking 10 to 15 minutes, checking and basting frequently until the juices are thick and syrupy. Remove from heat, and let cool slightly while you roll out the dough. Roll the chilled dough into a circle 3/16 inch thick and 1 inch larger than the top of your pan. Cut 4 steam holes, 1/4-inch size, 1 1/2 inches from around the center of the dough. Working rapidly, fold the dough in half, then in quarters; center the point over the apples. Unfold the dough over the apples. Press the edges of the dough down between the apples and the inside of the pan. Bake about 20 minutes at 425 degrees F, until the pastry has browned and crisped. Remove from the oven, and tilt. If the juices are runny rather than a thick syrup, boil down rapidly on top on the stove, but be sure not to evaporate them completely or the apples will stick to the pan. Turn the serving dish upside down over the apples and reverse the two to unmold the tart.