Upside-Down Apple Tart
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- 1 c
- cold butter
- 2 c
- all-purpose--pinch of salt
- 1 3/4 c
- 1/3 c
- ice-cold water
- 1- pkg
- 3 lb.pkg.small granny smith apples peeled and quartered
- 1/2 c
- butter,cut up
11.Freeze 1-cup cut-up butter 30 minutes,Pulse cold butter,flour,salt,and 1/4 sugar in food processor 7-8 times or until mixture resembles coarse meal.Add 1/2-cup ice-cold water,1-Tbsp.at a time,and pulse just until mixture comes together and a dough forms.Turn dough out on a piece of plastic wrap,and shape into a disk.Wrap IN PLASTIC,AND CHILL 2-24 HOURS.
22.Gently stir together apples,1/2 cup butter,and remaining 1 1/2 cups sugarin a large bowl.Place apple mixture in a 10 inch cast iron skillet.(skillet will be very full)Cook over medium-low heat
for 1-hour and 15 mi minutes or until liquid reduced,thickened,and turns golden,stirring only once every 15 minutes.(depending on your stovetop,you might need to lower temperature if mixture begins to scorch on the bottom.
33.preheat oven to 425 degrees.Unwrap dough,and turn out on a lightly floured surface.Roll dough to a 12 inch circle,place over warm apple mixture,tucking edges into sides of skillet.
44.Bake at 425 degrees for 25 minutes or until crust is golden brown and flaky.Let cool 10 minutes.Run knife around edge of skillet,invert tart onto a cutting board or serving plate.