Cranberry Apple Tarte Tatin

Make the dough. Form into a 5-inch disk, wrap in plastic and chill one
hour, or up to 3 days. Remove the dough from the refrigerator and on a
lightly floured surface, roll it to a 12-inch circle. Brush off any excess
flour. Place the round on a sheet tray lined with wax or parchment paper,
cover with plastic wrap and refrigerate until ready to use.

Preheat oven to 400 degrees. Peel, core and slice each apple in half. Slice
each half in 3 sections and toss the apples in lemon juice. Set aside.

Melt the butter, sugar and 1/4 teaspoon lemon juice together in an
ovenproof skillet measuring 10 inches across the top. (Bakelite handles are
ovenproof.) Cook, stirring, until the mixture turns a light caramel color.
Be careful not to overcook; it will continue to darken from the residual
heat in the pan. Remove from heat.

Arrange the apple slices, rounded side down, in a circle around the skillet
and in the center. Scatter the cranberries between the slices. You’ll have
enough slices to stack them 2 deep.

Remove the dough from the refrigerator and center it over the skillet.
Using scissors, trim the circle so that it overhangs 1/2-inch all around.
Tuck the edge down between the apples and the skillet. Lightly brush the
dough with cold water and sprinkle with 1 tablespoon sugar.

Bake about 40 minutes or until the pastry is golden brown. Remove from oven
and let sit on a cooling rack for 5 minutes. Place a serving dish over the
skillet and flip the whole thing to invert the tart onto the plate. (Don’t
forget to put a potholder over the skillet handle!) Serve with ginger
whipped cream.