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 Granny Smith apples, peeled and quartered
1/2 cup butter, cut up
- Freeze 1 cup cut-up butter 30 minutes.
- Pulse cold butter, flour, salt, and 1/4 cup sugar in a food processor 7 to 8 times or until mixture resembles coarse meal. Make sure your food processor can hold at least 4 cups.
- Add 1/2 cup ice-cold water, 1 tbsp at a time, and pulse just until 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. I chilled mine overnight.
- Gently stir together apples, 1/2 cup butter, and remaining 1 1/2 cups sugar in a large bowl.
- Place apple mixture in a 10-inch cast-iron skillet. Skillet will be very full.
- 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.
- Preheat oven to 425°.
- 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 skillet.
- Bake for 25 minutes or until crust is golden brown and flaky. Let cool 10 minutes.
- Run a knife around edge of skillet; invert tart onto a cutting board or serving plate.
- Top with whipped cream before serving. Best served warm.
**I decided to add a crumb topping to the tart. It consisted of 1/4 cup brown sugar, 1/4 graham cracker crumbs, 1/4 flour and 1/2 cup butter. Combine with a pastry cutter and spread over tart.
Verdict: Delicious alternative to the traditional apple pie
Total Prep Time: 4 hours
Hands-on Prep Time: 45 minutes
Baking Time: 25 minutes