Bread Baker's Fruit Tart
This recipe is adapted from "Home Baking-Sweet and Savory Traditions From Around the World" by Jeffrey Alford and Naomi Duguid.
- Servings: 8
- 2 baking apples, such as Rome, Cortland, or Jonamac, peeled, cored, and cut into 1/2-inch wedges
- 1 tablespoon freshly squeezed lemon juice
- 3 to 4 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for skillet
- All-purpose flour, for work surface
- 1 pound Cinnamon Roll Dough Cinnamon Roll Dough, risen and at room temperature
Preheat oven to 450 degrees with rack in center. In a medium bowl, combine apples, lemon juice, and 2 tablespoons sugar. Toss to combine. In a 10-inch cast iron skillet, melt 2 tablespoons butter over medium heat. Add apples, and cook, stirring frequently until softened, 4 to 5 minutes.
Butter a second 10-inch cast-iron skillet. (Alternatively butter a 10-inch fluted tart pan with a removable bottom, placed on a baking sheet without the bottom.)
Turn the dough out onto a lightly floured work surface. Flatten it into a 9-inch square. Dot 8 tablespoons butter over the dough. Roll the dough up, pinching the edges to seal. Fold dough in half. Dust work surface with flour. Knead gently to distribute butter evenly. Flatten the dough into a 10-inch round.
Fit into prepared skillet, pressing and dimpling dough with your fingers. Prick all over with the tip of a knife. Spread apple mixture evenly over the dough, leaving a 1/2-inch border. Dot with remaining 2 tablespoons butter, and sprinkle with remaining 1 to 2 tablespoons sugar, depending on the sweetness of the apples.
Bake until edges are golden brown, 20 to 25 minutes. Remove from oven and let stand at room temperature for 20 minutes before serving. Serve warm or room temperature. Refrigerate if keeping longer than one day.