- 8
Ingredients
- 6 tbsp vanilla sugar
- 4 tbsp unsalted butter
- 8-10 Crisp Apples
- Juice of 1 lemon
Preparation
Step 1
Make pie dough with 1 1/2 cups flour, and chill while you prepare the apples. Preheat the oven to 350.
Put the sugar in a skillet in a thin layer and heat it gently. Watch it all the time, as some bits will brown before others. You want the sugar to melt to a dark brown liquid all over without burning. Do not stir it, just shake the pan and turn as you need to redistribute the sugar. Remove from the heat and immediately add tiny bits of butter, about a third of the 4 tablespoons, over the sugar. It will bubble.
Peel and slice all the apples into quarters except one, which you should peel and cut in half. Core them all. Squeezing lemon juice over them to prevent discoloration. Put a half apple, cut side up, in the middle of the pan, then a wheel of quarters around it, tightly packed. Dot with remaining butter and place over gentle heat on top of the stove to start it cooking. Remove from heat.
Roll out the dough to a circle just bigger than the skillet. Roll it loosely over your rolling pin and thence use it to blanket the apples. Tuck the pastry down the sides of the pan like bedclothes to seal in all your apples, and bake in the middle of the oven 25-30 minutes. Remove from the over and let cool for 10 minutes. Cover the pan with a serving plate and flip the tart over on to it. Any stray fruit can be rearranged. The fruit should look glossily, gloopily burnished.
Cover with glass cake dish cover to soften.