"Toffee Apple Tart"

By RoketJSquerl

Ingredients

• 1 Roll of Filo Dough, thawed
• 2 and 1/2 Apples (use more if you're using a skillet or dutch oven larger than 7" diameter and 3" deep)
• 1/2 Cup Plus 2 Tablespoons Sugar
• 1/4 Cup Solid Butter plus 3 Tablespoons Melted Butter
• 1/2 Teaspoon Vanilla Extract
• 1/4 Teaspoon Cinnamon
• Pinch of Cloves

Details

Adapted from adventures-in-cooking.com

Preparation

Step 1

Preheat the oven to 375 degrees Fahrenheit. Peel and core the apples then cut them into quarters. Set aside. Unroll the filo dough and place the cast iron skillet or dutch oven you will be using upside down on the center of the dough. Use a sharp knife to trace the edge of the skillet and cute through the layers of filo dough. Discard the cut off bits of filo dough, remove the skillet from the filo cough circle, and place a clean towel that has been misted (do not get the towel wet or damp, just one or two mists of water with a spray bottle) with water over the circle of filo dough. Set aside.



Melt the 1/4 cup solid butter in a cast iron skillet or dutch oven over medium-high heat. Whisk in the sugar and continue to cook over medium-high heat until the mixture starts to turn a light gold color, whisking every minute or so. Remove it from heat and place the apples in the pan, rounded-side down, in a concentric circle starting at the outer edge and working your way to the middle of the pan. Sprinkle the cinnamon and cloves over the apples. Place the pan back over the heat and allow the apples to cook until the toffee sauce turns a deep caramel color.



While the apples are cooking, prepare the filo. Whisk together the melted butter and vanilla extract. Place one sheet of the filo dough circle on a piece of parchment or wax paper and lightly brush it with the vanilla butter mixture. Continue layering and brushing the filo dough into a neat stack of filo circles. Filo is fragile so try to be quick but gentle, it helps if you try to layer the dough with opposing grains (if you look at a sheet of filo you will see fine lines which is the direction of the grain) so they won't be able to tear as easily. Once you've brushed and stacked all the filo dough, the apples should be ready.



Remove the skillet from the heat, place the filo dough stack on top of the apples and tuck it in around the edges with a blunt knife. Then poke 5 slits in the center to allow air to escape. Place the skillet in the oven and place a sheet of aluminum foil on the rack underneath it to catch any toffee-y drippings that come off the sides. Bake for 20-25 minutes or until the top of the filo is a deep golden brown.



Remove from the oven, place a heat-proof serving plate on top of the skillet face side-down, and flip. Now the plate is resting on your counter surface. When you lift the skillet the apples of the tart tartin should be looking up at you, well seated on the filo crust which is resting on the heat proof plate. Allow to cool for 15 minutes before serving.