From Chef Max Brenner, Max Brenner Chocolate

Dough
½ cups all-purpose flour
1 tablespoons unsweetened cocoa powder
½ teaspoon salt
1 tablespoon granulated sugar
1 stick cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
3 tablespoons ice water

Filling
¾ stick unsalted butter
1 cup sugar
4 to 5 Golden Delicious apples, peeled, quartered, cored, and tossed with fresh lemon juice

Topping
½ heavy cream
1 teaspoon confectioners’ sugar, sifted
½ teaspoon amaretto
½ cup thick Greek-style yogurt

Crushed walnuts, for sprinkling

Make the crust. Sift the flour, cocoa powder, and salt together. Mix in the granulated sugar. Add the cold butter cubes and using your thumb and forefinger or two knives, “cut” the butter into the flour mixture until you achieve a sandy texture.

Make a well in the center of the flour mixture. Pour the egg into the well and incorporate the surrounding flour, adding ice water 1 Tablespoon at a time until you achieve smooth dough. Form the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill at lest 2 hours and up to 1 day.
Preheat the oven to 400 degrees.

Make the filling. Melt the butter in a 12-inch oven safe skillet over medium heat. Add the sugar and let caramelize until golden brown. Add the apples in a single layer, cored side up, and cook until tender, 8 -10 minutes.

Roll the dough into a 12-inch round and about ¾ inch thick. Lay the dough over the softened apples, covering the fruit. Place the pan, apples, dough, and all, in the oven and bake until the pastry is golden brown, about 20 minutes. Lower the heat to 350 degrees and bake about 15 minutes longer. Let cool about 5 minutes, then carefully invert over a serving platter.

Make the topping. Whip the cream, confectioner’s sugar, and amaretto into firm peaks. Gently fold the whipped cream into the yogurt. Serve the tarte tatin immediately with generous dollops of the yogurt topping and sprinkles and crushed walnuts.