This gorgeous Skillet Apple Tart is just the thing for dessert on a cool autumn day.
Stove top cooking caramelizes the apples, which then get topped with pastry before finishing up in the oven. My tart broke up a bit on one side when I inverted it, but that had no effect on the flavor. The edges of the crust had a delectable crispness and the apples were sweet and tender.
Iron Skillet Apple Tart
1 refrigerated pie crust
6 tablespoons butter
1/2 cup sugar
6 tart apples, peeled and sliced
Vanilla ice cream, to serve (or this Salted Pretzel And Caramel Ice Cream)
1. Preheat oven to 425℉.
2. Place butter in 10 inch cast iron skillet and melt over medium heat.
3. Sprinkle sugar over bottom of skillet then arrange apple slices in a circle around edge of skillet. Place remaining apple slices in center of skillet. Sprinkle with some cinnamon.
4. Place skillet back over heat and cook until the sugar around the edges begins to lightly brown, about 5 minutes. Remove pan from the heat.
5. Bake tart in the oven for 20 minutes.
6. Remove the skillet from the oven and carefully place a 9 inch round circle of pie dough on top of the apples. Fold edges, if necessar,y to fit. Bake until the crust has lightly browned and apples are bubbling around the edges, about 17-20 minutes.
7. Allow tart to cook in skillet for 20 minutes. Run a knife around edge of skillet, then invert tart onto serving platter. Pour the apple juices over tart and serve with ice cream.
Recipe from What Can I Bring? Cookbook by Anne Byrn
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