Use a 28 cm. diameter, oven-safe pan.
To prepare the dough: Use a mixer with a steel blade to blend the flour, salt and sugar for a few seconds. Then add the butter and process for 10 seconds until the dough is crumbly. Gradually add the water, and process for 30 seconds until the dough is just mixed. (Don’t overmix, as that will reduce the crust’s flakiness.) Form the dough into a ball, then flatten it a bit and cover with plastic wrap. Set it in the fridge for at least an hour.
To prepare the filling: Peel and core the apples, then cut into quarters. Reserve one apple half to place in the center of the tart. Add the sugar and water to a pan and bring to a boil over a high heat. Then lower the heat to medium and cook until the sugar turns amber. (Don’t stir the sugar, just shake the pot a bit every once in a while.) Remove from the heat, and stir in the butter.
Place the half apple in the center of the pan. Arrange the apple quarters in concentric circles in the pan, with the round sides facing down. Cook for 20 minutes over a low heat until the sauce thickens. Remove from the heat.
Take the dough out of the fridge and roll it out into a circle on a floured surface so that the circumference is a tad larger than that of the frying pan. Place the dough circle on top of the apples in the pan, and press the extra dough around the edge down into the pan.
Place the pan in an oven that has been preheated to 190° (you can cover the handle with foil) for 15-20 minutes until the crust has browned. Remove from the oven and let cool on a wire rack for 15 minutes.
Place a serving plate upside down on top of the tart, then flip it over. Serve immediately.
Level of difficulty: Medium Time:40-50 minutes Status: Dairy/parve
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