Mar 10 2010
Recipe: Caramelized apple tart
Prep time: 30 minutes
Cook time: 55 minutes
Serves 8
This recipe is from "Everyday Food" and was downloaded from www.marthastewart.com.
Note: Light brown sugar can be substituted for granulated sugar in this recipe and yields a wonderfully rich flavor. The prep time does not include the 20-minute cool time after tart is baked.
– Niesha Lofing
INGREDIENTS
All-purpose flour, for dusting
1 unbaked store-bought refrigerated pie crust (7½ ounces)
6 tablespoons unsalted butter, room temperature
1/2 cup sugar
6 (about 2¾ pounds) Rome Beauty or McIntosh apples, peeled, cored and each cut into 8 wedges
INSTRUCTIONS
Preheat oven to 425 degrees. On a floured work surface, 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.
In a 10-inch cast-iron skillet, press softened butter evenly into the bottom, 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).
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.
Per serving: 335 cal.; 1 g pro.; 47 g carb.; 16 g fat (7 sat., 6 monounsat., 3 polyunsat.); 23 mg chol.; 154 mg sod.; 3 g fiber; 31 g sugar; 44 percent calories from fat
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