Maple Apple Tarte Tatin

Here's a Canadian version of the classic French upside-down apple pie. Golden Delicious apples are best because they hold their wedge shape, making for a show- stopping presentation.

Ingredients
6 apples, 2-1/2 lb/1.25 kg
1/4 cup unsalted butter
1/3 cup granulated sugar
2/3 cup maple syrup

Pastry
1 cup all-purpose flour
1 tbsp granulated sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cubed
1 tsp white vinegar or cider vinegar
1/4 cup (less 1 tsp) Ice water

Preparation
Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. In measuring cup, whisk vinegar with enough ice water to make 1/4 cup (50 mL). Drizzle over flour mixture, stirring with fork until dough holds together when pressed. Press into disc. Wrap in plastic wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

Peel, quarter and core apples. Cut quarters lengthwise to make 1-inch (2.5 cm) thick wedges; set aside.

In 8-inch (20 cm) cast-iron skillet, melt butter over medium-high heat; add sugar and cook, stirring, until bubbly and just turning golden, about 2 minutes. Add maple syrup; cook, stirring, until sugar is dissolved. Remove from heat. Starting at edge of pan, arrange apples, flat side down, in concentric circles in syrup.

Simmer over medium-low heat, basting often, until apples begin to soften and syrup starts to thicken, about 7 minutes. Remove from heat; let stand for 5 minutes.

Meanwhile, on lightly floured surface, roll out pastry to 10-inch (25 cm) circle; cut 4 small steam vents in centre. Place over apples; press pastry edge down between apples and pan.

Bake in centre of 425°F (220°C) oven until pastry is golden brown, about 30 minutes. Let stand for 5 minutes. Wearing oven mitts, invert heatproof serving plate over skillet; turn over to unmould onto plate. Replace any apples that may stick to pan and scrape out any sauce over apples. Serve warm.