Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 10 Preparation Time :2:00
Categories : Desserts
Amount--Measure--Ingredient -- Preparation Method
1 1/3 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
10 tablespoons unsalted butter -- cut 1/2-inch thick
6 tablespoons sour cream
1/2 cup unsalted butter -- softened
1 cup sugar
1/4 cup light brown sugar -- packed
10 each granny Smith apple -- small, peeled
quartered & cored
2 teaspoons lemon juice
Combine flour, sugar and salt in processor,
blend five seconds
Add chilled cut butter and pulse in processor until coarse
Add 5 tablespoons of the sour cream, pulse into dough until
clumps start to form. If dough is too dry add remaining 1 Tbsp
Gather dough into ball then flatten into a disk, wrap and chill
for at least 2 hours and up to a day.
Roll out dough into 13 inch round. Slide onto rimless baking sheet
and refrigerate until ready to use.
Preheat oven to 425
Heat a large (12 inch) skillet and add butter and sugars,
whisk until blended.
Turn off heat and add apple quarters flat side down in a circle
around perimeter of pan. Crown tight and arrange additional
concentric circles until pan bottom is covered.
Sprinkle tops of apples with lemon juice.
Cook over medium high heat until syrup is deep amber and thick.
Fit in any remaining apples as space permits.
Remove skillet from heat and slide chilled crust onto the top of
Press crust edges down around apples at edge of skillet.
Cut slits in crust to allow steam to vent
Bake until crust is deep golden brown, about 35 minutes.
Let cool 5 minutes and cut around edges of tart to losen from pan.
Place a large platter over skillet and invert, allowing tart to
settle onto platter. Wait 3 minutes.
Slowly lift off skillet replacing any apples that have moved.
Let stand at least 30 minutes before serving.
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Per Serving (excluding unknown items): 435 Calories;
23g Fat (46.0% calories from fat); 3g Protein; 58g Carbohydrate;
3g; Dietary Fiber; 60mg Cholesterol; 119mg Sodium