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1
On a lightly floured surface, roll out to an 11-inch circle: 9 to 10 ounces Tart and Pie Dough (page 174) or puff pastry.
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2
Brush off any excess flour, transfer the dough circle to a parchment-paper-lined baking sheet, and refrigerate until needed.
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3
Quarter, peel, and core: 3 to 4 pounds apples (Granny Smith, Golden Delicious, or another variety that holds its shape when cooked).
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4
Dont worry about the peeled apples discoloring.
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5
Any browning will be invisible because of caramelization.
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6
Preheat the oven to 400F.
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7
Put a 9-inch cast-iron skillet over medium-high heat.
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8
Add: 2 tablespoons butter, 6 tablespoons sugar.
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9
Swirl the pan, or stir with a wooden spoon or heat-proof spatula to caramelize the mixture evenly.
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10
Cook until the caramel is dark brown and bubbly, but dont let it burn.
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11
Remove the pan from the heat when the caramel is a deep amber brown color.
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12
It will continue to cook and brown off the heat; return the pan to the heat to darken the caramel if necessary.
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13
The success of the tart depends on deep caramel flavor.
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14
While the pan is cooling, cut the apple quarters in half lengthwise.
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15
Arrange the apple slices in a ring around the outside edge of the pan, rounded sides down, with the narrower tips towards the center.
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16
Make another ring of apples inside the first ring.
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17
Fit two more rings of apples, rounded sides up, between the apple quarters that form the rings in the pan.
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18
Cut smaller pieces of apple to fill any gaps; the apples will shrink as they cook.
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19
Press down lightly on the apples to make sure they fit.
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20
Place the pastry circle on over the apples.
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21
When it has softened slightly, tuck the edges of the pastry between the fruit and the edge of the pan.
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22
Cut 3 or 4 small slashes in the top of the pastry to allow steam to escape while baking.
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23
Bake in the middle level of the oven for 35 to 40 minutes or until the pastry is well browned.
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24
The contents of the pan should shift slightly when the pan is shaken gently.
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25
Remove from the oven and cool on a rack for a minute or two.
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26
Place a serving plate larger than the pan upside down on top of the pan.
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27
Lift the two together, holding the plate tightly on top of the pan, and flip them over quickly.
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28
Give the pan a gentle twist and lift it off.
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29
If any fruit has stuck to the pan, remove it with a spatula and put it back in place on the tart.
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30
Serve warm with creme fraiche or vanilla ice cream or whipped cream.
