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Flameware is perfect for preparing this Frenchtart, as an ordinary clay pot may not be able to withstand the high heat required to caramelize the apples.More Fruit Desserts

October 2009

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Credit: © Kana Okada

Recipe Summary test

active:
45 mins
total:
2 hrs 45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut a thin slice from the stem ends of the apple halves so they will stand upright. In a large bowl, toss the apple halves with the lemon juice to coat thoroughly.

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  • Set a 12-inch flameware or cast-iron skillet over low heat. Add the butter and heat until melted. Stir in the sugar and salt and cook for 5 minutes, until the sugar has dissolved but hasn't browned.

  • Pack the apple halves into the skillet, standing them upright in concentric circles. Cook over moderate heat until all but the tops are softened and their juices have formed a rich caramel, about 1 hour and 15 minutes. For even cooking, rotate the skillet 45 degrees about every 10 minutes. Lightly press down the apples with a spatula as they soften. Shake the skillet occasionally to prevent the apples from sticking.

  • Meanwhile, preheat the oven to 400°. On a lightly floured work surface, roll out the puff pastry to a 14-inch round about 1/8 inch thick. Prick the pastry all over with a fork. Refrigerate for 10 minutes.

  • Drape the pastry over the apples and tuck in the edge with a spoon. Bake for about 30 minutes, until the pastry is golden brown and cooked through. Remove from the oven and carefully invert the tart onto a platter. Let cool for 10 minutes, then cut into wedges and serve.

Serve With

Vanilla ice cream, whipped cream or crème fraîche.

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