Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
10 servings (serving size: 1 slice tart and 1 teaspoon crème fraîche)

Caramel-bathed apples nestle in a tender crust, while crème fraîche lends a little French tang to this fall classic.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 2 tablespoons water and egg, stirring with a whisk. Add egg mixture to flour mixture, stirring just until moist. Turn dough out onto a large piece of heavy-duty plastic wrap; knead lightly 5 times (dough will be sticky). Pat dough into a disk. Cover with additional plastic wrap; chill 30 minutes.

Step 3

Combine remaining 1/4 cup water and sugar in a 9-inch cast-iron skillet over medium-high heat. Cook 10 minutes or until golden, stirring only until sugar dissolves. Remove from heat; gently stir in small circles to evenly distribute cooked sugar. Let stand 5 minutes.

Step 4

Arrange apple quarters tightly in a circular pattern over sugar in pan, beginning at the outside edge. Cut 2 apple quarters in half, and arrange, points up, in center of pan. Place pan over medium heat; cook 20 minutes (do not stir), pressing apples slightly to extract juices. Remove from heat; let stand for 10 minutes. Sprinkle cinnamon over apples.

Step 5

Remove plastic wrap covering dough. Turn dough onto a lightly floured surface; roll dough into an 11-inch circle. Place over apple mixture, fitting dough between apples and skillet. Bake at 400° for 20 minutes or until lightly browned. Cool 10 minutes. Invert tart onto a plate. Serve with crème fraîche.

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