Apple Tarte Tatins Part 1

8 large Granny Smith apples

2 Tbs. fresh lemon juice

3/4 cup sugar

4 Tbs unsalted butter (1/2 stick)

Tarte Tatin Pastry 2 cups all-purpose flour

1 tsp. kosher salt

1/2 lb. cold unsalted butter

1 egg yolk

2 tablespoons water

Peel, quarter and core the apples. Put in a large mixing bowl and toss with the lemon juice. Set aside. Place the sugar in a 10-inch skillet or Tarte Tain pan over lowheat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale golden color. Remove the pan from the heat. Arrange the apple piecess in the skillet, rounded side down, in concentric circles, fitting them together as close as possible. Fill the center with 2 or 3 apple pieces as needed. Arrange the remaining pieces, rounded side up, in concentric circles, filling in the gaps left in the first layer. Cut the butter into small pieces and scatter over the apples. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juice released from the apples are nearly evaporated, about 15 to 20 minutes. (Continued in Part 2)