Tarte Tatin

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King Arthur Flour


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1 1/2 cups King Arthur Unbleached All-Purpose Flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 cup cold unsalted butter, cut in pats

1/2 cup sour cream

2 to 3 tablespoons ice water

7 tablespoons unsalted butter

1 cup sugar

2 tablespoons light corn syrup

2 tablespoons water

pinch of salt

3 1/2 pounds (about 9) firm baking apples, such as Granny Smith or Golden Delicious, peeled, cored, and sliced*; about 10 cups prepared apples

2 tablespoons boiled cider, or frozen apple juice concentrate, thawed

*Thick slices work better in this dish; cut 8 slices per apple.

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