Active Time
45 MIN
Total Time
2 HR 45 MIN
Yield
Serves : 8
© Kana Okada

How to Make It

Step 1    

Cut a thin slice from the stem ends of the apple halves so they will stand upright. In a large bowl, toss the apple halves with the lemon juice to coat thoroughly.

Step 2    

Set a 12-inch flameware or cast-iron skillet over low heat. Add the butter and heat until melted. Stir in the sugar and salt and cook for 5 minutes, until the sugar has dissolved but hasn't browned.

Step 3    

Pack the apple halves into the skillet, standing them upright in concentric circles. Cook over moderate heat until all but the tops are softened and their juices have formed a rich caramel, about 1 hour and 15 minutes. For even cooking, rotate the skillet 45 degrees about every 10 minutes. Lightly press down the apples with a spatula as they soften. Shake the skillet occasionally to prevent the apples from sticking.

Step 4    

Meanwhile, preheat the oven to 400°. On a lightly floured work surface, roll out the puff pastry to a 14-inch round about 1/8 inch thick. Prick the pastry all over with a fork. Refrigerate for 10 minutes.

Step 5    

Drape the pastry over the apples and tuck in the edge with a spoon. Bake for about 30 minutes, until the pastry is golden brown and cooked through. Remove from the oven and carefully invert the tart onto a platter. Let cool for 10 minutes, then cut into wedges and serve.

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