![]() ![]() Step 6 Serve warm or at room temperature with vanilla ice cream.If any apples have stuck to the pan, reunite them with the tart. Being very careful of any hot juices that may spill out, quickly and surely flip the pan and the plate or baking sheet over together, making sure to tilt the pan away from you. Let rest 5 minutes, then invert a serving plate or baking sheet over the pan. Bake until pastry has browned, 50 to 55 minutes. Step 5 Transfer to oven and reduce temperature to 375☏.Tuck edges between the skillet and apples. On a lightly floured work surface, roll dough into a 12-inch circle drape over apples. (Pack them in tightly, as the fruit will cook down considerably.) Cook, over medium heat, until the juices below apples thicken, 28 to 30 minutes. Step 3 Arrange apples, rounded side down, in concentric circles in pan.Whisk it constantly to form a caramel sauce. In the skillet, melt together the butter and sugar, whisking over medium high heat until the mixture is smooth and begins to simmer. When the butter starts to bubble, cook, stirring gently, 30 seconds. Prepare apples if you have not done so, peeling, coring and cutting the apples into 8 slices. Melt butter, brown sugar, maple syrup, and remaining 1/4 teaspoon salt in a large 12-inch cast-iron skillet over medium heat. Step 2 For fruit: Toss together apples, lemon juice, cinnamon, and a pinch of salt in a bowl. ![]() Wrap in plastic wrap and chill, at least 1 hour and up to 24 hours. Gather dough with your hands and shape into a disk. Add 4 tablespoons ice water and mix until dough comes together (add additional water, 1 tablespoon at a time, if necessary). Add butter and beat until pieces are the size of peas. Step 1 For dough: Beat flour, sugar, and salt with an electric mixer on low speed until combined, about 30 seconds. ![]()
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