Tarte Tatin with Oatmeal Crust

Directions

Blend oats and sugar in a processor until oats are finely ground.

Blend in flour and salt. Add butter and process using the on/off button, until mixture resembles coarse meal.

Mix in ice water by the tablespoon, until mixture begins to clump together.

Gather dough into ball, flatten into disk.

Wrap in plastic; chill 1 hour.

Keep chilled. Soften at room temperature before rolling.

Preheat oven to 425 degrees F.

Melt butter in a heavy 10 inch diameter cast iron skillet over medium heat.

Gradually mix in both sugars; stir until sugars begin to dissolve and mixture starts to bubble, about 2 minutes.

Mix in lemon peel.

Remove from heat. Arrange apple wedges on their sides in a circle around the eges of the skillet, so they fit tightly.

Place several apple wedges tightly together in center of skillet.

Cut any remaining apple wedges into pieces, scatter over apple wedges, mounding slightly in center.

Place skillet over medium heat and cook 3 minutes.

Cover skillet and cook apples 5 minutes.

Uncover skillet and cook until apple juices and sugars form syrup but apples are still firm to touch, about 10 minutes.

Remove from heat.