![]() ![]() ![]() Bake until the apples are cooked through and the pastry is golden brown, about 1 hour. Place the pastry round on top and carefully tuck the edges down around the apples. Arrange the remaining apple quarters rounded-side down in a tight circle around the center apple, making sure there is as little space between the apples as possible (any space left between apples will cause the tart to collapse when flipped out of the skillet). Place the apple half in the center of the skillet rounded-side down. Remove the skillet from the heat and whisk in the cubed butter until melted and smooth (the sugar will start to bubble as the butter cools it down). Sprinkle the sugar over the bottom of a large ovenproof skillet and cook over medium heat, stirring frequently, until melted and amber brown, about 6 minutes. ![]() Cut the remaining 1 stick (8 tablespoons) butter into small cubes set aside. Put the lemon juice in a large bowl and toss the apple pieces with the lemon juice set aside. Cut all but one of the apple halves in half again. Meanwhile, peel, core and halve the apples. Transfer to the other prepared baking sheet and refrigerate until ready to use. Turn the dough out onto a floured surface and roll out into a 12-by-1/4-inch-thick circle. Slowly drizzle in 1/2 cup ice water, whisking with a fork until small pieces form and the dough just starts to come together, being careful not to overwork it. Whisk together the flour and 1/2 teaspoon salt in a large bowl. Freeze until rock solid, about 30 minutes. Toss the butter with a sprinkle of flour and arrange the butter in an even layer on the prepared sheet. Coarsely grate 2 sticks (1 cup) of the butter on the large holes of a box grater onto one of the prepared baking sheets. ![]()
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