8 tbsps. unsalted butter
7 to 8 cooking apples (about 2-3/4 lbs. preferably Granny Smith or
Jonathan
l cup sugar
Basic Short Crust Pastry (see recipe to follow)
Preheat oven 425. Melt butter in a deep l2″ skillet over med-high
heat. Add apples & sugar & stir to combine. Cook for 20 mins.stiring
carefully from time to time so the apples & sugar do not stick.
Increase heat to high & cook until apples & sugar are a deep golden
brown, about l0 mins.longer.Watch carefully to be sure apples and
sugar do not burn. Literally pile apples into an unbuttered round
l0=l/2″ glass baking dish. Roll out dough slightly larger than dish
& place on top of apples, tucking a bit of the dough around the edge
into the dish. Bake until apples bubble & pastry is golden brown
about 20 mins. Remove tart from oven & immediately invert it onto a
large heatproof serving platter. Serve warm or at room temperature.
Basic Short Crust Pastry: l-l/2 cups all purpose flour; 7 tbsps.
unsalted cubed room temperature butter; l tbsp. sugar; l large egg
pinch of salt and l tbsps. water. (approx.).
Place the flour in a large shallow bowl and make a well in the
center. Add the butter, sugar, egg and salt to the well and mix
them togehter with your fingers. Very gradually work n the flour
Sprinkle the water as needed over the flour mixture and knead until
well blended. Wrap the pastry in plastic wrap and refrigerate for
about 30 minutes.
Food Lover’s Guide to France
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recipes from contoocook and beyond