Ingredients

The following ingredients have 8 Servings
  • 1 ¾ cup (220g) all-purpose flour
  • 1/2 cup (113g) unsalted butter (, chilled)
  • 1/4 tsp (1g) salt
  • 1 egg yolk
  • 4 tbsp (60ml) ice water
  • 8-10 (1.3 kg) Gala apples (or Granny Smith, Jonathan or Golden)
  • 6 tbsp (80g) unsalted butter
  • 3/4 cup (150g) sugar
  • 3 tbsp (45ml) water
  • Lemon juice from 1 lemon
  • Cinnamon powder (optional)

Instruction

  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat oven to 375 (190C). On a floured surface roll the pastry into a circle slightly larger than the pan.
  • 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.
  • Bake for about 35 minutes until the pastry is cooked and caramel starts to leak on the sides.
  • Remove from oven and cool for 5 minutes. Place a serving platter, slightly larger than the pan, over the pan and invert the tart.
  • Serve warm.