Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Pastry:
1 1/3 c All-purpose flour
1/3 c Rice flour
10 tb Unsalted butter, cut in
-small pieces
1/4 c Superfine sugar
1 Egg, beaten
Apple topping:
1/2 c Unsalted butter, cut up
1/2 c And 1tb granulated sugar
2 lb Cooking apples
Grated zest of 1 lemon

Pastry: In large bowl, combine all-purpose flour and rice flour.
With a pastry blender or 2 knives, cut in 10 tb butter until mixture
resembles fine crumbs. Stir in superfine sugar. Add egg and mix well.
Knead dough in bowl until dough clings together. Form dough into a
disk shape. Wrap and refrigerate while preparing topping. Apple
topping: Melt 1/2 cup butter in heavy 10-inch oven going skillet with
straight sides. Sprinkle granulated sugar even over melted butter. Do
not stir. Remove from heat. Peel, core and thickly slice apples.
Arrange apple slices overlapping in 2 layers of concentric circles
over butter mixture in skillet. Sprinkle with lemon zest. Cook over
medium-high heat until sugar starts to carmelize and turns golden
brown when bubbling up around sides of pan. Remove from heat.
Assemble: Preheat oven to 350 degrees F. On lightly floured surface
roll out pastry about 1/4 inch thick in a circle the same size as top
inside edge of skillet. Trim edges evenly. Fit pastry over apples in
skillet, pressing down lightly. Place skillet on baking sheet. Bake
at 350 degrees F for 35 to 45 minutes until pastry is nicely browned.
Cool in pan set on rack 2 minutes. Invert at once on heat-proof
serving plate. Serve warm.

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