Serves: 8
INGREDIENTS
- 6 granny smith apples, peeled, cored and cut into thin slices
- ¼ pound soft sweet butter
- ¾ cup sugar
- ½ pie dough recipe
- 1 heavy 9” cast iron sauté pan
- vanilla ice cream for serving
DIRECTIONS
- Spread all of the butter onto the bottom of the oven-safe pan.
- Sprinkle all of the sugar evenly to cover the butter.
- Fan the apple slices out and place them in the pan. Continue until the apples cover the entire pan making sure to place the slices very close to each other.
- Place the pan over medium heat and let the butter and sugar caramelize. This takes about 20 minutes, the browner the better.
- Preheat the oven to 375 degrees.
- Roll out the dough to a size that is about one inch wider than the pan.
- When the apples and sugar are well caramelized, remove the pan from the heat and lay the rolled out dough over the apples.
- Fold the extra dough just inside the pan to make a thicker edge.
- Bake in the preheated oven for 30 minutes.
- Remove the pan when the crust is golden and let it cool completely at room temperature.
- When the tart is completely cool, place over low flame just to loosen the sugar and then invert the tart onto a serving plate.
- Serve warm or room temperature with vanilla ice cream.
