Caramelised Apple Tart

My Ooooby boxes over the last few weeks have contained a lot of apples. We eat quite a few but the fruit bowl seems to be overflowing with them at the moment. I needed a dessert for dinner because a family member was coming (any excuse for dessert is a good one) and found this one.
I think it originated from a Martha Stewart recipe, so decided it would probably be quite good.

I really liked that the pastry was made in the food processor (it was so quick) and could be made in advance.
I also prepared the first two steps of the apple in advance which meant I only had to add the pasty and bake it as the final preparation.

It was pretty easy but from memory my feijoa tart tartan recipe was super easy too and these two are very similar.

Caramelised Apple Tart

INGREDIENTS

• All-purpose flour, for dusting
• Pie Dough (see below)
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup sugar
• 6  Rome Beauty or McIntosh apples, peeled, cored, and each cut into 8 wedges

1. Directions
   
   STEP 1
   
   Preheat oven to 425 degrees. On a floured work surface, roll out pie dough to a 1/8-inch thickness (or unfold store-bought dough). Invert a 25cm plate on top of dough; trim dough around plate with a sharp paring knife to form a round (discard scraps, or save for another use). Refrigerate until needed.
2. STEP 2
   
   Assemble the tart in a 20-25cm
   
   
   
   
   
   cast-iron skillet. Press softened butter evenly into the bottom of the skillet, then sprinkle with the sugar. Arrange apple wedges in a circle around edge, then fill in the center with remaining wedges. Place skillet over medium heat, and cook until sugar mixture is light amber in color and bubbly, 8 to 10 minutes (syrup might brown unevenly).
3. STEP 3
   
   Transfer to oven; cook until apples have softened, about 30 minutes. Carefully place dough round on top; bake until golden brown, about 15 minutes more.
4. STEP 4
   
   Let cool, about 20 minutes. Run a knife around edge of skillet; invert tart onto a serving platter. Replace any apples that may have stuck to bottom of skillet; drizzle with any remaining pan juices. Serve warm or at room temperature
   
   

   
   

   Pie Dough 

   INGREDIENTS

   • 1 1/4 cups all-purpose flour
   • 1/2 teaspoon salt
   • 1/2 teaspoon sugar
   • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces.

   DIRECTIONS

   1. STEP 1
      
      In a food processor, pulse flour, salt, and sugar several times to combine. Add butter.
   2. STEP 2
      
      Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
   3. STEP 3
      
      Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.
   4. STEP 4
      
      Turn out onto a floured work surface; knead once or twice, until dough comes together. Flatten dough into a disk; wrap in plastic, and refrigerate at least 1 hour.