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1
On a lightly floured work surface, roll out an eighth of quick puff pastry dough recipe to about 1/8 inch thickness.
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2
Using a sharp parking knife, cut dough into a circle about 7 1/2 inches in diameter.
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3
Transfer to a parchment lined baking sheet, and place in refrigerator to refrigerateabout 15 min.
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4
Heat oven to 425F.
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5
Place the chilled pastry dough in a heavy cast iron skillet which measure 6 1/2 inches in diameter at the bottom.
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Peel, core and slice the apple in half lengthwise.
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Using a mandoline or possibly very sharp knife, slice apple halves, widthwise into twenty five 1/8 inch slices.
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8
Arrange the slices in a neat fanned pattern, overlapping he apples, keeping them 1/2 inch in from the edge of the pastry dough, fill in the center with smaller or possibly broken apple slices as you create the fanned out circle.
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9
Sprinkle two Tbsp.
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sugar over the apples, and dot with 1 Tbsp.
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butter, cut into very small pcs.
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Place skillet in the oven, and bake till the pstry has puffed up along the edges of te pan and is golden, about30 min.
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13
Remove the skillet from the oven.
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Using a spatula remove the tart from the skillet, and transfer to a plate, set aside.
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15
Add in the remaining Tbsp.
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butter to the skillet, and place over medium heat.
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Add in the remaining 2 Tbsp.
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sugar, and cook till the sugar dissolves and forms a light caramel, about 5 min.
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Measure Calvados into a glass then pour into the caramel, cook out the alcohol, about 2 to 3 min.
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Return the tart to the skillet, apple side down and cook 4 to 5 min, till the caramel bubbles up over the tart, and starts to look a litle thick.
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Remove the skillet from the heat, and carefully invert the tart onto a plate large sufficient to catch the warm caramel as it drips out of the skillet.
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22
Quick Puff Pastry Makes 2 lbs1 3/4 c. all purpose flour 2 c. cake flour 1 tsp.
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salt 2 c.
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(4 sticks) unsalted butter, very cool, cut into small pcs 1 c. to 1 1/4 c. ice water 2 Tbsp.
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fresh lemon juice
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Sift together the all purpose flour, cake flour and salt into a large chilled bowl.
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Cut in the pcs of butter, using a pastry knife till the butter is in very small lumps, about 1/2 inch in diameter.
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28
Combine the ice water and lemon juice, and stir into the flour mix, a little at a time pressing the dough together with your hands till it comes together.
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Turn the dough out onto a well floured work surface and roll it into a 1/2 inch thick rough rectangle, approximately 12 by 18 inches.
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The dough will be very crumbly.
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Fold bottom of the rectangle toward the center, then the top of the rectangle toward the center, overlapping the bottom third, like a letter, and give the dough a quarter turn to the right.
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Roll the dough into a large rectangle, 1/2 inch thick and fold into thirds again.
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This completes the first double turn.
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Remove any excess flour with a wide dry brush.
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35
Repeat rolling, folding, and turning process two more times to execute another double turn, refrigerating the dough for a few min if the butter becomes too hot.
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36
Wrap the dough in plastic, and put in refrigerator to refrigeratefor 1 hour.
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37
Remove chilled dough from the refrigerator.
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Repeat rolling, folding, and turning process again to execture one more double turn.
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There will be six turns in all.
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The dough needs to be rolled out to 1/2 inch thick rectangle each time.With each turn, the dough will become smoother and easier to handle.
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Store the dough, wrapped well in plastic in the refrigerator for up to 2 days or possibly in the freezer for 3 months.
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42
NOTES : This tart bakes best in a cast iron skillet
