Make a simple, rustic apple tart with Granny Smith apples plus a few
other ingredients you probably already have on hand: flour, butter, and
salt.
Ingredients:
- 1 cup cold butter, cut up
- 2 cups all-purpose flour
- Pinch of salt
- 1 3/4 cups sugar, divided
- 1/2 cup ice-cold water
- 1 (3-lb.) package small Granny Smith apples, peeled and quartered
- 1/2 cup butter, cut up
Directions:
1.
Freeze 1 cup cut-up butter 30 minutes. Pulse cold butter, flour, salt,
and 1/4 cup sugar in a food processor 7 to 8 times or until mixture
resembles coarse meal. Add 1/2 cup ice-cold water, 1 Tbsp. at a time,
and pulse just until mixture comes together and a dough forms. Turn
dough out onto a piece of plastic wrap, and shape into a disk. Wrap in
plastic wrap, and chill 2 to 24 hours.
2. Gently stir together
apples, 1/2 cup butter, and remaining 1 1/2 cups sugar in a large bowl.
Place apple mixture in a 10-inch cast-iron skillet. (Skillet will be
very full.) Cook over medium-low heat 1 hour to 1 hour and 15 minutes or
until liquid is reduced, thickened, and turns golden, stirring only
once every 15 minutes. (Depending on your stovetop, you might need to
lower the temperature if mixture begins to scorch on the bottom.)
3. Preheat oven to 425°. Unwrap dough, and turn out onto a lightly
floured surface. Roll dough to a 12-inch circle; place over warm apple
mixture, tucking edges into sides of skillet.
4. Bake at 425° for 25 minutes or until crust is golden brown and
flaky. Let cool 10 minutes. Run a knife around edge of skillet; invert
tart onto a cutting board or serving plate.
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