Tarte Tatin D'Orleans

Directions

1. 1

   CRUST----------------------------------- 2 1/4 c Unbleached all purpose -flour 1 ts Salt 10 tb (1 1/4 sticks) unsalted -butter, room temp

2. 2

   6 tb Water 10 tb (1 1/4 sticks) chilled -unsalted butter ----------------------------------FILLING---------------------------------- 1/4 c (

3. 3

   Add 10 tablespoons room temperature butter and cut in, using pastry blender or fingers, until mixture resembles coarse meal

4. 4

   Using for, stir in water

5. 5

   Knead mixture in bowl gently with fingertips just until smooth dough forms

6. 6

   Shape into rectangle, wrap in plastic and refrigerate 1 hour

7. 7

   Cut 10 tablespoons chilled butter into 9 equal pieces

8. 8

   Arrange pieces side by side on waxed paper, forming square