4 tbsp (60 g) butter
1 cup (200 g) white sugar
5 gala apples*, peels left on. Cored and cut into 1/8 wedges
*Could also use granny smith or golden delicious
Place flour, sugar and salt in a large bowl and whisk to combine. Add butter and press the butter between your fingers, combining it with the flour, as you go. The idea is to create a coarse meal of butter and flour.
Add water and mix with a fork and then a wooden spoon until a dough forms. If it is really sticky, add more flour in 1 tbsp increments until easy to work with. Flour your hands and turn it into a ball. Wrap in plastic and refrigerate for at least 30 mins.
Roll out dough on a lightly floured surface. Roll out to about 1/4” (6mm) thick, in the form of a large circle. Don’t roll too thin or the juices from the apples will run through.
Then select a non-stick, large sautee pan with an oven safe handle. At least 12 in” (30 cm) diameter. Flip the pan over and use it as a guide to create your circle of dough. Allow for a 1 in” (2.5 cm) border. Cut out the circle and flip it over a rolling pin to transfer it to a parchment lined cookie sheet. Pop the sheet in the fridge to keep dough chilled until ready to use.
Meanwhile, prepare the apples. Place the butter and sugar in the bottom of your sauce pan, on medium high. Allow it to melt and turn translucent. Swirl the pan around, being careful not to touch it or place any utensils in it. Hot liquid sugar is extremely hot and it will stick and harden to any utensil you stick in it, so best just to swirl. 6-8 mins later a light caramel will begin to form around the edges. Keep swirling and resting until a deep amber color develops.
Then place the apples in, skin side down in a circular fashion. Lining them up along the side creating a uniform ring. Then place the extras decoratively in the center. They should be snug. Allow to simmer on medium for 15-20 mins until apples begin to soften. Then remove from the heat and allow to cool slightly 5-7 mins.
Remove the dough from the fridge, and drape it over the rolling pin and place it onto of the pan. Working quickly (since that pan is still warm!) tuck the dough under into the apples and then crimp the edges to create a tight seal. DO NOT PRICK THE DOUGH TO RELEASE FOR STEAM. This will create a hole for the caramel to spill out once the tart is flipped and will create a big mess! (Trust me I’ve made that mistake) ☺
Pop in a preheated 425F oven for 20 mins, or until pastry is golden brown and puffed up. If juices are bubbling and coming through the side not to worry that’s OK.
Allow to cool slightly but not too long or the caramel will set and be hard to flip out of the pan!
Place a circle serving platter, or cutting board over the top, and using oven mitts, flip the pan to release the tart. Then you can go in with some forks and reposition any of the apples that may have slipped in a more decorative fashion. Serve with brandy scented whip cream!
CALVADOS WHIPPED CREAM
4 cups (950 ml) heavy cream
¼ cup (25 g) powdered sugar
¼ cup (60 ml) Calvados*
*OR any brandy. To omit the alcohol replace with 2 tbsp (30 ml) vanilla extract,
Combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. This can be made the day ahead and covered and placed in the fridge. Just whisk it up with a spoon before serving.