This is one of the most delicious tarts there is. The apples caramelize on the bottom of the pan, the pastry bakes crisp and brown on top of the fruit, and the whole tart is flipped upside down, revealing the dark caramel-drenched apples.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
On a lightly floured surface, roll out to an 11-inch circle: 9 to 10 ounces Tart and Pie Dough (page 174) or puff pastry.
Step 2
Brush off any excess flour, transfer the dough circle to a parchment-paper-lined baking sheet, and refrigerate until needed.
Step 3
Quarter, peel, and core: 3 to 4 pounds apples (Granny Smith, Golden Delicious, or another variety that holds its shape when cooked).
Step 4
Don’t worry about the peeled apples discoloring. Any browning will be invisible because of caramelization.
Step 5
Preheat the oven to 400°F. Put a 9-inch cast-iron skillet over medium-high heat. Add: 2 tablespoons butter, 6 tablespoons sugar.
Step 6
Swirl the pan, or stir with a wooden spoon or heat-proof spatula to caramelize the mixture evenly. Cook until the caramel is dark brown and bubbly, but don’t let it burn. Remove the pan from the heat when the caramel is a deep amber brown color. It will continue to cook and brown off the heat; return the pan to the heat to darken the caramel if necessary. The success of the tart depends on deep caramel flavor.
Step 7
While the pan is cooling, cut the apple quarters in half lengthwise. Arrange the apple slices in a ring around the outside edge of the pan, rounded sides down, with the narrower tips towards the center. Make another ring of apples inside the first ring. Fit two more rings of apples, rounded sides up, between the apple quarters that form the rings in the pan. Cut smaller pieces of apple to fill any gaps; the apples will shrink as they cook. Press down lightly on the apples to make sure they fit. Place the pastry circle on over the apples. When it has softened slightly, tuck the edges of the pastry between the fruit and the edge of the pan. Cut 3 or 4 small slashes in the top of the pastry to allow steam to escape while baking. Bake in the middle level of the oven for 35 to 40 minutes or until the pastry is well browned. The contents of the pan should shift slightly when the pan is shaken gently. Remove from the oven and cool on a rack for a minute or two. Place a serving plate larger than the pan upside down on top of the pan. Lift the two together, holding the plate tightly on top of the pan, and flip them over quickly. Give the pan a gentle twist and lift it off. If any fruit has stuck to the pan, remove it with a spatula and put it back in place on the tart.
Step 8
Serve warm with crème fraîche or vanilla ice cream or whipped cream.
