This is really good. I served it as more of a cobbler because it was a little too runny to invert right out of the oven. I found the crust a little bland and too thick on the edges. That could just be my terrible attempt at tucking it into the pan though. If I made again, I would not cook the apples so long, add some brown sugar and cinnamon to the apples, and I would just cut off the crust that hangs over the pan rather than stuffing it into the pan.
Upside-Down Apple Tart
Be sure to use the larger cooking eye on your stovetop when making the apple mixture. Resist the temptation to overstir the apples—stir just once every 15 minutes for even cooking.
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4 Hours, 35 Minutes
- 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
- 1. 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. 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.
- 2. 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. (Depending on your stovetop, you might need to lower the temperature if mixture begins to scorch on the bottom.)
- 3. 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.
- 4. Bake at 425° 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.
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