For an 8-inch tart, serving 6
5 to 6 apples, Golden Delicious, Pink Lady, Honey Crisp or other
firm apple
The grated rind and juice of 1 lemon
1 1/2 cups sugar
Vanilla extract
3 ounces (6 tablespoons) unsalted butter – cut into 1/2-inch pieces
8 ounces pastry dough, either homemade or frozen from store
Optional: whipped cream or vanilla ice cream
Special Equipment: A heavy ovenproof frying pan, such as cast-iron, 9 by 2 inches
with fairly straight sides, or heavy no-stick pan; a bulb baster, a cover for
the pan; a large enough flat-bottomed serving dish
Preparing the apples. Quarter, core, and peel the apples; cut the quarters in half
lengthwise. Toss in a bowl with the lemon and 1/2 cup of sugar, and let steep
20 minutes so they will exude their juices. Drain them.
The caramel. Set the frying pan over moderately high heat with the butter, and
when melted blend in the remaining [1 cup] sugar and vanilla. Stir about with a
wooden spoon for several minutes, until the syrup turns a bubbly caramel brown
– it will smooth out later, when the apples juices dissolve the sugar.
Arranging the apples in the pan. Remove from heat and arrange a
layer of apple slices nicely in the bottom of the pan to make an attractive
design [illustration in cookbook, essentially circling the apples slices around
the circumference of the pan and then filling in the middle]. Arrange the rest of
the apples on top, close packed and only reasonably neat. Add enough so that
they heap up 1 inch higher than the rim of the pan – they sink down as they
cook.
Preliminary stove-top cooking – 20 to 25 minutes. (Preheat the oven to 425 degrees
F for the next step, placing the rack in the lower middle level.) Set the pan
again over moderately high heat, pressing the apples down as they soften, and
drawing the accumulated juices up over them with the bulb baster – basting
gives the whole apple mass a deliciously buttery caramel flavor. In several
minutes, when the apples begin to soften, cover the pan and continue cooking 10
to 15 minutes, checking and basting frequently until the juices are thick and
syrupy. Remove from heat, and let cool slightly while you roll out the dough.
The dough cover. Roll the chilled dough into a circle 3/16 inch thick and 1
inch larger than the top of your pan. Cut 4 steam holes, 1/4-inch size, 1 1/2
inches from around the center of the dough. Working rapidly, fold the dough in
half, then in quarters; center the point over the apples. Unfold the dough over
the apples. Press the edges of the dough down between the apples and the inside
of the pan [illustrated in cookbook].
Baking – about 20 minutes at 425 degrees F. Bake until the pastry has
browned and crisped. Being careful of the red-hot pan handle, remove from the
oven.
Verification. Tilt the pan, and if the
juices are runny rather than a thick syrup, boil down rapidly on top on the
stove, but be sure not to evaporate them completely or the apples will stick to
the pan.
Serving. Still
remembering that the pan is red-hot, turn the serving dish upside down over the
apples and reverse the two to unmold the tart. If not quite neat in design – which
does happen – rearrange slices as necessary. Serve hot, warm, or cold, with the
optional cream or ice cream.
Variations: Substitute firm ripe unblemished pears for the apples – Bartletts,
Comice, or Bosc.
