I have made this several times and it is very tasty. The first time I made it, I accidentally forgot to add the cinnamon and I still thought it was yummy.
Caramel-bathed apples nestle in a tender crust, while crème fraîche lends a little French tang to this fall classic.
Yield: 10 servings (serving size: 1 slice tart and 1 teaspoon crème fraîche)
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Amount per serving
- Calories: 275
- Fat: 9.3g
- Saturated fat: 5.6g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.4g
- Protein: 3.1g
- Carbohydrate: 46.3g
- Fiber: 1.7g
- Cholesterol: 44mg
- Iron: 1.1mg
- Sodium: 115mg
- Calcium: 13mg
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 teaspoon salt
- 6 tablespoons butter, softened
- 6 tablespoons water, divided
- 1 large egg
- 1 cup sugar
- 2 pounds Golden Delicious apples, peeled, cored, and quartered (about 6 small)
- 1/4 teaspoon ground cinnamon
- 10 teaspoon crÃ¨me fraÃ®che
- 1. Preheat oven to 400°.
- 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.
- 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.
- 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.
- 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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