UPSIDE DOWN APPLE TART

By JoyceW-2

Ingredients

• 1 cup cold butter, cut up
• 2 cups flour
• pinch of salt
• 1 3/4 cups sugar, divided
• 1/2 cup ice-cold water
• 1 (3 pounds) package small Granny Smith apples, peeled and quartered
• 1/2 cup butter, cut up

Details

Servings 8
Cooking time 240mins

Preparation

Step 1

Freeze 1 cup cut up butter for 30 minutes. Pulse cold butter, flour, salt and 1/4 cup sugar in a food processor 7 or 8 times or until mixture resembles coarse meal. Add 1/2 cup ice-cold water, 1 tablespoon 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.

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 stove top, you may need to lower the temperature if mixture begins to scorch on the bottom.

Preheat oven to 425°F. 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.

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 onto a cutting board or serving plate.