This recipe is from Marthas “Pies and Tarts”. To make a 9-inch tart, you will need 5-6 medium apples, such as Braeburn, 3/4 cup sugar, 3 tablespoons water, 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces, and 1/2 recipe Pate Brisee for Plum Crumb Pie.
Here are the steps:
1. Core and halve the apples. Reserve half. Quarter the remaining apples and transfer to a large bowl. Squeeze lemon over the apple slices and set aside.
2. Mix sugar and water in a 9-inch cast-iron skillet. Bring the mixture to a boil over medium-high heat; immediately reduce the heat to medium and cook until the mixture begins to thicken and turn amber. Remove from heat and stir in butter.
3. Place the reserved apples in the center of the skillet. Decoratively arrange the remaining apple slices, cut side up, in the skillet around the reserved apples. Continue layering slices until level with the top of the skillet. Cut remaining apple slices to fill any gaps. If fruit does not completely fill skillet, tart will collapse when inverted.
4. Cook the skillet over low heat until the syrup thickens and reduces by half, about 20 minutes. Do not let the syrup burn. Remove from heat and cool.
5. Preheat oven to 375 degrees. Align a baking sheet with parchment paper; set aside.
6. Roll out the dough to a 10-11 inch circle, about 1/8 inch thick; transfer to the prepared baking sheet and chill until firm, about 30 minutes.
7. Place the chilled crust over the apples and fold the edges. Transfer the skillet to the prepared baking sheet; transfer to the oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and cool for 15-20 minutes. Loosen pastry from skillet with a sharp knife. Place a rimmed platter over the skillet; quickly and carefully invert. Serve immediately.
26.04.2023 @ 21:23
This recipe is from Marthas “Pies and Tarts”. To make a 9-inch tart, you will need 5-6 medium apples, such as Braeburn, 3/4 cup sugar, 3 tablespoons water, 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces, and 1/2 recipe Pate Brisee for Plum Crumb Pie.
Here are the steps:
1. Core and halve the apples. Reserve half. Quarter the remaining apples and transfer to a large bowl. Squeeze lemon over the apple slices and set aside.
2. Mix sugar and water in a 9-inch cast-iron skillet. Bring the mixture to a boil over medium-high heat; immediately reduce the heat to medium and cook until the mixture begins to thicken and turn amber. Remove from heat and stir in butter.
3. Place the reserved apples in the center of the skillet. Decoratively arrange the remaining apple slices, cut side up, in the skillet around the reserved apples. Continue layering slices until level with the top of the skillet. Cut remaining apple slices to fill any gaps. If fruit does not completely fill skillet, tart will collapse when inverted.
4. Cook the skillet over low heat until the syrup thickens and reduces by half, about 20 minutes. Do not let the syrup burn. Remove from heat and cool.
5. Preheat oven to 375 degrees. Align a baking sheet with parchment paper; set aside.
6. Roll out the dough to a 10-11 inch circle, about 1/8 inch thick; transfer to the prepared baking sheet and chill until firm, about 30 minutes.
7. Place the chilled crust over the apples and fold the edges. Transfer the skillet to the prepared baking sheet; transfer to the oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and cool for 15-20 minutes. Loosen pastry from skillet with a sharp knife. Place a rimmed platter over the skillet; quickly and carefully invert. Serve immediately.