1. Make the dough: Add the flour, granulated sugar, salt, and cold butter to a medium

bowl, and roughly mix.

 

2. Pour the ice water evenly over the dough, allowing it to come together, and shape it

into a flat square. (Work as quickly as possible to avoid melting the cold butter. Don’t

worry if you still see the chunks of butter in the dough.) Wrap the dough in

parchment paper, and refrigerate for 1 hour.

 

3. Turn out the dough onto a floured work surface. Roll the dough into a 8 x 12-inch

(20 x 30.5cm) rectangle. If the dough sticks to the work surface, dust with flour.

 

4. Fold one-third of each side of the dough toward the center, placing one on top of

the other to make three layers (fold 1). Cover with parchment paper, and refrigerate

for 1 hour.

 

5. Repeat Steps 3 and 4 two more times, refrigerating for 30 minutes each time

(folds 2 and 3).

 

6. Once again, fold the dough on top of itself (fold 4), and then roll out the dough until

it is ⅛-inch thick (3mm) and will fit in a 10-inch (25.5cm) square pan or a 9.-inch

(24cm) pie pan.

 

7. Invert the pie pan over the dough, and cut the dough .-inch (6mm) wider than the

pan. Wrap the dough in parchment paper, and refrigerate for at least 30 minutes.

 

8. Preheat the oven to 360 F (185 C).

 

9. Make the apple filling: Grease the bottom of the pie pan with the butter. Evenly

sprinkle the brown sugar and salt over the butter.

 

10. Peel the apples, cut them in half, use a melon baller to scoop out the seeds, and

remove the stems.

 

11. Place the halved apples upright in the pan, leaning them against the sides of the

pan and working inward to fill the pan, taking care to press the apples down lightly

into the butter.

 

12. Drizzle the rum and lemon juice over the apples, and sprinkle evenly with the

ground cinnamon.

 

13. Bake for 1. hours.

 

14. Remove the pan from the oven, and cover with the refrigerated pastry dough, using

a spatula to tuck the edge of the dough into the pan around the apples. Poke the

dough 4 or 5 times with a knife or fork. Bake for 30 minutes, or until golden brown.

 

15. Remove the pan from the oven. Invert a plate face down on top of the pan, and flip

over the plate and the pan. Remove the pan.

16. Cut the tarte tatin into 6 slices, and serve.