Apple Tarte Tatin

Place flours and salt in a mixing bowl or an electric mixer fitted with the paddle attachment. Cut cold butter into dry ingredients until it is the texture of coarse meal, with some small pieces of butter still visible.

Combine lemon juice and water and add to dough all at once.

Mix until dough just comes together. Shape into a flat rectangle, wrap and chill for at least 2 hours before rolling.

Turn dough onto a lightly floured surface and roll lengthwise to create a large rectangle, about 3/4-inch thick.

Fold both short ends into the center of the rectangle, then fold dough in half where the first 2 folds meet. Chill 1 hour.

Roll pastry again lengthwise to same thickness. Fold dough in thirds and chill 1 hour. Repeat process once more, folding in thirds, chilling at least 1 hour before using.

Preheat oven to 375º F.

Roll out pastry to 1/4-inch thick on a lightly floured surface and cut a disc the size of a 10-inch tart shell or cake pan. Chill until ready to use.

Peel, core and cut up apples into quarters.

Melt butter in a medium sauté pan over medium-high heat. As soon as butter is melted, add brown sugar and cinnamon, stirring until blended and bubbling. Add brandy (watch for flames) and stir. Spoon into a pie or cake pan (not removable bottom).

Arrange apples on top of sugar.

Make holes in pastry with a fork and place on top of apples.

Place pan on a baking sheet. Bake for 25 to 30 minutes, until crust is rich golden brown and apples are tender.

Turn out onto a platter, so that apples are on top. Watch for hot syrup that might drip.
Serve warm.