A glorious sticky sweet toffee-topped French treat-This French dessert recipe is a classic for a reason – there’s just no beating the combination of gently spiced apples, caramel and buttery pastry.
Ingredients For about 8 servings
• Pate Brisee
• 220g all-purpose flour
• 113g unsalted butter, chilled, cut into small (1/2-inch) cubes
• 1/4 tsp salt
• 1 egg yolk
• 4 tbsp (60ml) ice water
• 8-10 (1.3 kg) apples
• 6 tbsp (80g) unsalted butter
• 150g sugar
• 3 tbsp (45ml) water
• Lemon juice from 1 lemon
• Cinnamon powder
How to make it
1. Prepare the crust. In a medium bowl whisk flour with salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk and water and mix just until dough comes together. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes.
2. Meanwhile prepare the caramelized apples. Peel, the apples and toss with lemon juice. Core the apples and cut into quarters. Place in a large bowl and toss again with lemon juice.
3. In a 9 inch (23cm) cast iron pan add sugar and water over medium heat, and cook until it turns golden brown. Remove from heat, and stir in butter.
4. Arrange the apple quarters with cut side up over the caramel, add cinnamon if used, place over medium heat and cook for about 8-10 minutes to partially cook the apples. Remove from heat and set aside to cool slightly.
5. Preheat oven to 375 (190C). On a floured surface roll the pastry into a circle slightly larger than the pan.
6. Place the pastry over the apples and tuck in the edges around the apples. Prick the top with a fork to let the steam escape.
7. Bake for about 35 minutes until the pastry is cooked and caramel starts to leak on the sides.
8. Remove from oven and cool for 5 minutes. Place a serving platter, slightly larger than the pan, over the pan and invert the tart.