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
- 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.
- 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.
- 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.
- 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.