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1
Make the dough.
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2
Form into a 5-inch disk, wrap in plastic and chill one hour, or up to 3 days.
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3
Remove the dough from the refrigerator and on a lightly floured surface, roll it to a 12-inch circle.
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4
Brush off any excess flour.
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5
Place the round on a sheet tray lined with wax or parchment paper, cover with plastic wrap and refrigerate until ready to use.
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6
Preheat oven to 400 degrees.
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7
Peel, core and slice each apple in half.
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8
Slice each half in 3 sections and toss the apples in lemon juice.
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9
Set aside.
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10
Melt the butter, sugar and 1/4 teaspoon lemon juice together in an ovenproof skillet measuring 10 inches across the top.
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11
(Bakelite handles are ovenproof.)
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12
Cook, stirring, until the mixture turns a light caramel color.
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13
Be careful not to overcook; it will continue to darken from the residual heat in the pan.
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14
Remove from heat.
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15
Arrange the apple slices, rounded side down, in a circle around the skillet and in the center.
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16
Scatter the cranberries between the slices.
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17
You'll have enough slices to stack them 2 deep.
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18
Remove the dough from the refrigerator and center it over the skillet.
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19
Using scissors, trim the circle so that it overhangs 1/2-inch all around.
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20
Tuck the edge down between the apples and the skillet.
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21
Lightly brush the dough with cold water and sprinkle with 1 tablespoon sugar.
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22
Bake about 40 minutes or until the pastry is golden brown.
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23
Remove from oven and let sit on a cooling rack for 5 minutes.
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24
Place a serving dish over the skillet and flip the whole thing to invert the tart onto the plate.
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25
(Don't forget to put a potholder over the skillet handle!)
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26
Serve with ginger whipped cream.
