FOR APPLES
2 1/2 Sticks butter; cut into
-small
; pieces (20
; tablespoons)
1 1/2 c Sugar
9 Golden delicious apples;
-peeled, cored and
; halved
FOR PASTRY
1 c Flour
1/2 ts Salt
1 tb Sugar
6 tb Butter; cut into small
; pieces
For apples, preheat oven to 400 degrees.
Scatter butter pieces and sprinkle sugar evenly in a 9 to 10-inch copper
tartin pan or heavy baking pan. Tightly pack apple halves around inside
edge of pan, reserve 4, standing upright, nestled against one another, with
round side tilted down. Place 4 remaining halves in similar position in
center of pan. (Apples will shrink as they cook and slip round side down
into pan.) Bake for about 2 hours.
Transfer pan from oven to stove top and cook over medium-high heat until
butter and sugar caramelize to a rich brown, 15 to 20 minutes. Remove from
heat, and gently ease sticky apples away from side of pan with a knife.
Refrigerate overnight so that apples firm up and “confit” further.
For pastry, preheat oven to 350 degrees about 1 hour before serving tart.
Sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with
your fingers until it resembles coarse crumbs. Sprinkle in 3 tablespoons
ice water and work dough until it just holds together. Form into a ball,
wrap in plastic, and refrigerate for 30 minutes. Roll out dough on a
floured surface into a 12-inch circle.
Drape pastry over apples and pan. Roll the rolling pin across of pan to cut
off excess pastry and allow pastry to fall over apples against the inside
edge of pan. Bake in oven (still at 350) until pastry is flaky and golden,
about 20 minutes.
Remove from oven, place a flat ovenproof platter on top of tartin pan and
invert quickly and carefully. Do not unmold yet. Reduce heat to 300 degrees
and return platter and pan to oven for 10 minutes. Remove tartin pan and
serve warm.
Yields
1 servings