Caramelized Apple Tart

Caramelized Apple Tart is a type of tart I’ve always thought elegant for its understatedness. The filling is typically made up of just fruit and moderate amounts of it, so as to remain super thin. And every bite is as much about the crust as it is about the filling. The trick to a perfectly caramelized crust is to butter and sugar the parchment paper you will bake it on.

all-purpose flour, unbleached
1 recipe Pie Pastry Dough
6 Tbsp. butter, room temperature
½ cup sugar
6 (2¾ lbs) Rome Beauty or McIntosh apples, peeled, cored and each cut into 8 wedges

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

On a floured work surface, roll out pie dough to a ⅛" thickness (or unfold store-bought dough). Invert a 9" 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.

Assemble the tart in a 10" 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 colour and bubbly, 8-10 minutes (syrup might brown unevenly).

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.

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.

Makes 8 servings.