There’s nothing like a caramel-glazed apple Tart with flaky, homemade pastry. There just isn’t! This will make your day.
6 medium apples, peeled, cored, quartered
1 stuck plus 2 Tb cold butter
1/2 cup sugar plus pinch
1/4 cup cold water ( I’m not counting this as an ingredient. Come on.)
Preheat oven to 425F
In a food processor, put one stick os cold butter. Whisk one cup of flour with a pinch of sugar and add to processor. Pulse until small clumps start to for, then add ice water. Turn on processor, and about 30-60 seconds, pastry will form a ball. Wrap in plastic, put in fridge.
Heat the cast iron over medium heat, add 2 TB butter and 1/2 cup sugar, whisk until dissolved. Add cut apples and turn to coat, sauté on heat for 5-10 minutes, allowing apples to soften without getting mushy. Take off heat. Let cool for ten minutes, while you roll out pastry to 12” disc. Lay pastry over top of pan, tucking in edges, trimming if necessary (remember pastry will shrink a little). Immediately put in heated oven, baking until a medium golden brown could be 20-40 minutes. Remove, let cool for 5-7 minutes. Place large plate upside down over top, using oven mitt turn over plate and pan together, so that tart is inverted on plate. Serve warm with ice cream!