This recipe comes from Martys “Pies & Tarts”. It makes one 9-inch pie. Yield: Ingredients: 5 to 6 medium apples, such as Braeburn 3/4 cup granulated sugar 3 tablespoons water 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces 1/2 recipe Pate Brisee for Plum Crumb Pie Instructions: 1. Core and halve the apples. Lay the halves cut side down and slice crosswise into 1/4-inch-thick half-moons. Transfer to a large bowl and squeeze lemon over the apples. Set aside. 2. Combine the sugar and water in a 9-inch cast-iron skillet. Cook the mixture over medium-high heat; immediately reduce the heat to medium and cook until the mixture begins to thicken and turn amber. Remove from the heat and stir in the butter. 3. Arrange the reserved apple halves in the center of the skillet. Decoratively arrange the remaining apple slices, cut side up, in the skillet around the reserved apples. Continue layering the slices until level with the top of the skillet. Fill in any gaps with the remaining apple slices. If the fruit doesnt completely fill the skillet, the tart will collapse when inverted. 4. Cook the syrup over low heat until it thickens and reduces by half, about 20 minutes. Do not let the syrup burn. Remove from the heat and let cool. 5. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. 6. Roll out the pate brisee into a 10- to 11-inch circle, about 1/8 inch thick; transfer to the prepared baking sheet and chill until firm, about 30 minutes. 7. Place the pate brisee over the apples and trim the edges. Transfer the skillet to the prepared baking sheet; transfer the baking sheet to the oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool for 15 to 20 minutes. Loosen the pastry from the skillet with a sharp knife. Place a serving plate with a lip over the skillet; quickly and carefully invert. Serve immediately.
26.04.2023 @ 21:17
This recipe comes from Martys “Pies & Tarts”. It makes one 9-inch pie. Yield: Ingredients: 5 to 6 medium apples, such as Braeburn 3/4 cup granulated sugar 3 tablespoons water 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces 1/2 recipe Pate Brisee for Plum Crumb Pie Instructions: 1. Core and halve the apples. Lay the halves cut side down and slice crosswise into 1/4-inch-thick half-moons. Transfer to a large bowl and squeeze lemon over the apples. Set aside. 2. Combine the sugar and water in a 9-inch cast-iron skillet. Cook the mixture over medium-high heat; immediately reduce the heat to medium and cook until the mixture begins to thicken and turn amber. Remove from the heat and stir in the butter. 3. Arrange the reserved apple halves in the center of the skillet. Decoratively arrange the remaining apple slices, cut side up, in the skillet around the reserved apples. Continue layering the slices until level with the top of the skillet. Fill in any gaps with the remaining apple slices. If the fruit doesnt completely fill the skillet, the tart will collapse when inverted. 4. Cook the syrup over low heat until it thickens and reduces by half, about 20 minutes. Do not let the syrup burn. Remove from the heat and let cool. 5. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. 6. Roll out the pate brisee into a 10- to 11-inch circle, about 1/8 inch thick; transfer to the prepared baking sheet and chill until firm, about 30 minutes. 7. Place the pate brisee over the apples and trim the edges. Transfer the skillet to the prepared baking sheet; transfer the baking sheet to the oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool for 15 to 20 minutes. Loosen the pastry from the skillet with a sharp knife. Place a serving plate with a lip over the skillet; quickly and carefully invert. Serve immediately.