Tarte Tatin avec Thyme

Ingredients

For the Pastry:
• 1 1/3 cups all-purpose flour
• 1/4 cup confectioner's sugar
• 1/2 tsp kosher salt
• 8 tbsp unsalted butter
• 1 large egg
For the Apples:
• 8 tbsp unsalted butter
• 3/4 cup plus 1 tablespoon granulated sugar
• 2 stems of fresh thyme, plus more for garnish
• 6 large granny smith apples
For the Topping:
• 1 cup chilled heavy cream
• 1/2 cup chilled sour cream
• 1 tbsp confectioner's sugar

Instructions

Prepare the Pastry:
1. Combine flour, confectioner's sugar, and salt in a food processor and pulse until well-combined.
2. Add the butter, cut into quarter inch cubes, and pulse until mixture resembles damp sand.
3. Transfer dough mixture to a bowl and add the egg. Mix with a wooden spoon until dough comes together. Knead several times, then put in the refrigerator to chill for 20 minutes.
4. Remove dough from refrigerator and roll out on a well-floured surface to a 12" in diameter circle. Set aside to rest.
Prepare the Apples:
5. While the dough is resting, pre-heat the oven to 375 degrees Fahrenheit.
6. Place 8 tablespoons (1 stick) of unsalted butter in a 12" oven-proof skillet over high heat.
7. Once the butter has melted, add the thyme stems and sprinkle the granulated sugar over the butter's surface.
8. Arrange the apples in concentric circles in the pan and cook over high heat until the butter-sugar mixture turns amber and the apples start to caramelize.

9. Remove the thyme stems from the pan, and flip apples over so that they are evenly browned.
10. Place rolled out dough over the top of the pan, and move the tart to the oven to bake for 20-25 minutes or until the crust is crisp and brown.
11. Flip tart out of the pan and onto a large serving platter--don't be afraid! You've got this!

For the Topping:
12. Whip together cream, sour cream, and sugar until soft peaks form.
13. Serve the tarte tatin with a dollop of cream topping and a sprinkling of fresh thyme.