Make the Pastry: Combine Flour and Salt in a food processor. Add cold Butter and pulse until mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C).
In a 10-inch oven-safe skillet, melt Butter over medium heat and cook until browned and fragrant. Remove from heat and stir in Granulated Sugar until dissolved.
Cook over medium heat, without stirring, until the sugar melts and turns into a deep amber caramel. Watch carefully to prevent burning.
Remove from heat and immediately arrange Apple quarters tightly in a circular pattern over the caramel.
Sprinkle chopped Fresh Sage and Vanilla Bean Paste over the apples.
Roll out Pastry to slightly larger than the skillet diameter.
Carefully place Pastry over the apples, tucking the edges down inside the skillet.
Bake for 35-40 minutes, or until the pastry is golden brown and puffed.
Let cool for 10 minutes before inverting onto a serving plate. Serve warm.
Ingredients
8
2 1/2 cups315 gAll-Purpose Flour
1 cup226 gButter-unsalted, very cold and cubed
1/2 cup120 mLIce Water
1/4 tsp1.25 mLSalt
6900 gApples-Honeycrisp, peeled, cored, and quartered
1 cup200 gGranulated Sugar
8 tbsp113 gButter-unsalted
2 tbsp30 mLFresh Sage-chopped
1 tsp5 mLVanilla Bean Paste
1/4 tsp1.25 mLSea Salt
Equipment
10-inch oven-safe skillet (cast iron preferred)
Food processor
Rolling pin
Mixing bowls
Instructions
Make the Pastry: Combine Flour and Salt in a food processor. Add cold Butter and pulse until mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C).
In a 10-inch oven-safe skillet, melt Butter over medium heat and cook until browned and fragrant. Remove from heat and stir in Granulated Sugar until dissolved.
Cook over medium heat, without stirring, until the sugar melts and turns into a deep amber caramel. Watch carefully to prevent burning.
Remove from heat and immediately arrange Apple quarters tightly in a circular pattern over the caramel.
Sprinkle chopped Fresh Sage and Vanilla Bean Paste over the apples.
Roll out Pastry to slightly larger than the skillet diameter.
Carefully place Pastry over the apples, tucking the edges down inside the skillet.
Bake for 35-40 minutes, or until the pastry is golden brown and puffed.
Let cool for 10 minutes before inverting onto a serving plate. Serve warm.
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