Upside-Down Apple Tart Ingredients: 1 cup cold butter, cut up 2 cups all-purpose flour Pinch of salt 1 3/4 cups sugar, divided 1/2 cup ice-cold water 1 (3-lb.) package small Spitzenberg apples, peeled and quartered 1/2 cup butter, cut up Directions: 1. Freeze 1 cup cut-up butter 30 minutes. Slowly mix together, flour, salt, and 1/4 cup sugar in a large bowl until mixture resembles coarse meal. Add 1/2 cup ice-cold water, 1 Tbsp. at a time, and mixuntil 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. 2. Gently stir together apples, 1/2 cup butter, and remaining 1 1/2 cups sugar in a large bowl. Place apple mixture in a large cast-iron skillet. 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. (You might need to lower the temperature if mixture begins to scorch on the bottom) 3. Preheat a 10 camp oven to 425°. (Briquettes; 20-top, 7-bottom) 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 oven. 4. Bake at 425° for 25 minutes or until crust is golden brown and flaky. Let cool 10 minutes. Run a knife around edge of oven, invert tart onto a cutting board or serving plate. Pics: 1 cooking apple mixture, 2 transfer warm apples to 10 camp oven, 3 roll the dough, 4 tuck the dough, 5 bake, 6 invert the oven after cooling, 7 The Money Shot and 8 YUM!!!
Posted on: Sat, 04 Oct 2014 21:28:35 +0000
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