4tablespoons(56 grams or 2 ounces) unsalted butter, cubed, very cold
¾cup(150 grams) granulated sugar
8 to 9small Honeycrisp or Braeburn apples, 3 pounds
Crème fraîche or softly whipped cream, unsweetened, for serving (optional)
Instructions
Roll the pastry dough out and cut into a circle about one inch larger than the pan (11 inch diameter). Place on a lightly floured plate in the refrigerator until ready to use.
Preheat the oven to 375°F.
Peel and core the apples. Cut into thirds and scoop out any seeds. Sprinkle the lemon juice over the apples and toss to coat.
Sprinkle sugar into an even layer on a 10-inch skillet (ideally nonstick metal). Cook over medium-high heat until sugar starts to liquify, about 3 to 4 minutes. Start whisking the sugar, and turn heat to medium-low. As soon as the sugar is dark amber, 1 to 2 minutes longer, remove the pan from the heat and immediately add the butter. Whisk until butter is melted.
Return the pan to the heat and add the apples cut side down. Cook over medium heat, occasionally stirring the apples until they are partially softened, about 10 minutes. During this step, the caramel might seize a bit at first, but it will thin out after a minute or two.
Once the apples are starting to soften, remove the pan from the heat and use tongs to turn the apples so the rounded side is down. Arrange them in a concentric circle with each apple slightly overlapping the one next to it. Be sure to crowd the pan since the apples will shrink a bit in the oven. You might not use all the apple pieces and that’s okay.
Place the chilled pastry dough on top of the fruit and tuck in the edges slightly. Cut a couple vents in the center.
Put the skillet on a baking sheet in the preheated oven. Bake at 375℉ for 25 to 30 minutes. Tart is done when the pastry is golden brown and the fruit is bubbling.
Let the tart cool in the pan for 30 minutes (you want the caramel to solidify a bit). Run a butter knife around the edge, then invert the tart onto a serving plate (use oven mitts if the pan is still warm). If any fruit stuck to the pan, gently remove and put it back in its place in the tart. Serve warm with creme fraiche or soft whipped cream.
Notes
Crust: You can use either homemade or store-bought pie dough. Defrosted puff pastry also works, but you will have to cut it into a circle.Apples: Crisp apples are best since they will keep their shape through the cooking and baking process. I suggest Braeburn or Honeycrisp. Granny Smith and Northern Spy are also good options.Store covered in the refrigerator for up to 2 days. This tart is best when served the day it is baked.Freeze for up to 1 month. Wrap securely in plastic wrap and aluminum foil. Defrost in the refrigerator before reheating in the oven.