Ruby Red Grapefruit Apple Tarte Tatin

The New York Times Company

Time: 1 hour and 35 minutes, plus 1 hour's chilling
1 1/4 cups all-purpose flour
1/2 teaspoon salt
7 ounces chilled unsalted butter in 1/2-inch cubes
1/2 cup sugar
3 medium ruby red grapefruit, peeled and in sections, all pith and
membrane removed
3 Granny Smith apples, peeled, cored and sliced 1/2-inch thick
Whipped cream or vanilla ice cream, optional.

Combine flour and salt in an electric mixer. Using a dough hook,
gradually mix in 5 ounces butter at low speed. Add about 2 tablespoons
water, and mix until dough just holds together. Wrap in plastic and
chill one hour, then roll out a circle 9 inches in diameter and 1/8-inch
thick. Place between two pieces of plastic wrap, and refrigerate on a
small baking sheet.
Preheat oven to 375 degrees. Melt remaining butter in a 9-inch
cast-iron skillet. Sprinkle sugar over butter, swirl to blend and cook
on stove, undisturbed, over moderately high heat until sugar melts and
turns deep golden, about 20 minutes. Remove from heat. (Hot caramel can
also be made in a nonstick skillet and poured into a deep 9-inch pie
pan.)
Arrange grapefruit and apple slices in pan: take care, as sugar is
hot. Do not worry if caramel hardens before all the fruit is added.
Cover fruit with pastry, and neatly tuck edges into pan.
Bake 40 minutes, or until pastry is evenly browned. Cool 20 minutes,
then carefully invert onto a platter. Serve warm, with whipped cream or
ice cream if you like.
Yield: 8 servings.




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