Caramelized Apple Tart
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- Prep Time 30 minutes
- Total Time 1 hour 30 minutes
- Yield Serves 8
Ingredients
- All-purpose flour, for dusting
- Pie Dough, or 1 unbaked store-bought refrigerated pie crust (7 1/2 ounces)
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 6 (about 2 3/4 pounds) Rome Beauty or McIntosh apples, peeled, cored, and each cut into 8 wedges
Directions
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Preheat oven to 425 degrees. On a floured work surface, roll out pie dough to a 1/8-inch thickness (or unfold store-bought dough). Invert a 9-inch plate on top of dough; trim dough around plate with a sharp paring knife to form a round (discard scraps, or save for another use). Refrigerate until needed.
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Assemble the tart in a 10-inch cast-iron skillet. Press softened butter evenly into the bottom of the skillet, then sprinkle with the sugar. Arrange apple wedges in a circle around edge, then fill in the center with remaining wedges. Place skillet over medium heat, and cook until sugar mixture is light amber in color and bubbly, 8 to 10 minutes (syrup might brown unevenly).
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Transfer to oven; cook until apples have softened, about 30 minutes. Carefully place dough round on top; bake until golden brown, about 15 minutes more.
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Let cool, about 20 minutes. Run a knife around edge of skillet; invert tart onto a serving platter. Replace any apples that may have stuck to bottom of skillet; drizzle with any remaining pan juices. Serve warm or at room temperature.
Since you start this version of the Tart Tatin on the stove you might have trouble using anything but a skillet. And, what ever skillet you use must be able to take the heat of your oven. No plastic handles etc.
My the sauce burned in the pan so there was no flipping of the tart. What did I do wrong?
Can you use a tart pan or pie plate if you don't own a cast iron skillet?
This is a family favorite and it's sooo easy! If you don't like to bake you can still WOW them!!!! Try it with peaches for a more summery dessert.