upside-down-cakeRustic Upside-Down Apple Tart
(Good especially in the Fall)
(Makes 8 to 10 servings)


1 cup cold butter, diced
2 cups all-purpose flour
Pinch of salt
1¾ cups sugar, divided
½ cup ice-cold water
3 lbs small Granny Smith apples, peeled and quartered
½ cup butter diced


  1. Freeze 1 cup diced butter for 30 minutes. Pulse cold butter, flour, salt and ¼ cup sugar in a food processor 7 to 8 times or until mixture resembles coarse meal. Add ½ cup ice-cold water, 1 tablespoon at a time, and pulse just until mixture comes together and a dough forms.  Turn dough out onto a piece of plastic wrap, and shape in to a disk.  Wrap in plastic wrap and chill 2 to 24 hours.
  1. Gently stir together apples, ½ cup butter, and remaining 1½ cups sugar in a large bowl. Place apple mixture in a 10-inch cast iron skillet.  (Skillet will be very full.)  Cook over medium-low heat 1 hour to 1 hour 15 minutes or until liquid is reduced, thickened and turns golden, stirring only once every 15 minutes.
  1. Preheat oven to 425 degrees. Unwrap dough, and turn out onto a lightly floured surface.  Roll dough in to a 12-inch circle; place over warm apple mixture, tucking edges into sides of skillet.
  1. Bake at 425 degrees for 25 minutes or until crust is golden brown and flaky. Let cool for 10 minutes.  Run a knife around edge of skillet; invert tart onto a cutting board or serving place.  Cut into wedges and serve.