Serves 8
Prep time: 1 hour 30 minutes
Apples
1/2 cup sugar
4 tablespoons butter
4 gala apples, peeled and quartered
Preheat oven to 400º. Sprinkle the sugar evenly in an 8-inch heavy bottomed
skillet that is oven proof. Peel and quarter the apples. Lay the apples
on top of the sugar, curved side down, in concentric circles. Cut the
butter up and scatter over the apples. Cover the pan and cook over medium
heat until the apples are tender and the caramel starts to darken, about
20-30 minutes.
In the meantime make the pastry
Pastry
3/4 cup flour
1/8 teaspoon salt
1/4 cup cold butter
2-3 tablespoons ice water
2 tablespoons butter, softened
1 tablespoon flour
Mix the flour and salt. Grate in 1/4 cup butter on the large holes of
a flat grater, tossing the shards with flour as you go. Mix in just enough
ice water to make a dough. Roll out into a 10-inch circle. Mix the softened
butter and 1 tablespoon butter. Spread on top of the dough. Make a cut
into the center of the dough. Roll up into a cone. Stand on end and squash
down into a disk of dough. Roll out into a 10-inch circle. Place on a
parchment lined baking sheet and refrigerate until the apples are cooked.
When the syrup in the apples is starting to darken, place the pastry circle
on top, tucking in the edges. Place on a baking sheet and into the oven
to bake an additional 30-40 minutes. Let rest 5 minutes and turn upside
down.
Serve with ice cream, if desired.
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