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Ingredientes
- 2 c. flour
- 1/4 tsp salt
- 2 tsp sugar
- 3/4 c. cool butter, cut into little cubes
- 1/3 c. plus 2 Tbsp. cool water Tarte
- 1/4 c. unsalted butter, softened
- 1/2 c. sugar
- 11 x Fuji apple, peeled, cored, cut in half, lengthwise
Direcciones
- Combine the dry ingredients in a food processor. Pulse to mix.
- Add in butter and pulse several times till mix resembles coarse meal.
- Add in the cool water and pulse just till mix comes together.
- Turn out onto a counter and form into a disc.
- Cover with plastic wrap and refrigeratefor 30 min.
- Roll pastry into a 10-inch round on a floured work surface with a floured rolling pin.
- Brush off excess flour.
- Transfer round to a baking sheet lined with parchment paper and chill.
- Tarte:Preheat oven to 425 degrees F.Butter a well-seasoned, ovenproof 10-inch cast iron skillet and pour sugar proportionately over bottom.
- Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles.
- Cook apples on medium-high heat 20 to 25 min or possibly till juices are deep golden brown and bubbling.
- Put skillet in middle of oven over a baking pan lined with foil to catch any drips.
- Bake 20 min (apples will settle slightly), then remove from oven and lay pastry round over apples.
- Continue baking tart 20 to 25 min or possibly till pastry is golden.
- Cold on a rack for 10 to 15 min.
- Just before serving, place a platter over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Be careful because the pan is really warm.
- Serve right away.
- A cast iron skillet is the best pan for cooking this luscious dessert. Because it's a great heat inductor, the apples will caramelize beautifully. Fuji and Granny Smiths are the only apples which will work beautifully here. They're hard sufficient and crisp sufficient to hold their shape.
- Yield is 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 503 | |
| Calories from Fat 273 | 54% |
| Total Fat 31.12g | 39% |
| Saturated Fat 19.51g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 264mg | 11% |
| Potassium 82mg | 2% |
| Total Carbs 52.46g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 20.37g | 14% |
| Protein 4.85g | 8% |
