Ingredients:

  • 6 tablespoons (85g) Unsalted Butter, cubed
  • 1 cup (200g) Granulated Sugar
  • 6-8 medium Tart Apples (e.g., Bramley/Granny Smith), Peeled, cored, and halved or quartered
  • 1 teaspoon Lemon Juice
  • 1 ¼ cups (150g) All-Purpose Flour, plus extra for dusting
  • 5 tablespoons (70g) Unsalted Butter, very cold and cubed (for pastry)
  • 3-4 tablespoons Ice Water
  • ¼ teaspoon Fine Sea Salt

Instructions:

  1. Quickly mix the flour and salt for the pastry. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water until the dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.
  3. On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle. Set aside.
  4. Place the butter and sugar directly into a 10-inch oven-safe skillet over medium heat. Stir gently until the butter melts, then stop stirring.
  5. Allow the sugar mixture to bubble and cook until it deepens to a rich, amber, slightly smoky colour.
  6. Immediately remove the pan from the heat. Carefully arrange the apple halves/quarters snugly, cut-side down, in a tight, concentric circle over the caramel.
  7. Drizzle the apples with lemon juice.
  8. Drape the rolled pastry circle over the apples, tucking the edges down around the sides of the fruit to seal them into the pan.
  9. Bake at 400°F (200°C) for 40–45 minutes, or until the pastry is puffed, golden brown, and the caramel is bubbling thickly.
  10. Let the tart cool in the pan on a wire rack for exactly 5–10 minutes.
  11. Place a serving plate over the skillet. Using oven mitts, confidently invert the pan onto the plate with a quick, decisive flip.
  12. Lift the pan carefully. If any apples stick, gently replace them with a fork. Serve immediately.