Ingrients & Directions


1 Recipe Pate Sucree
5 lg Apples (about 2 1/2 pounds)
Juice of one lemon
4 tb Butter
3/4 c Plus 1 tablespoon sugar
1/3 c Cranberries (optional)

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

Yields
1 Servings

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