Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 4-6 tablespoons ice water
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/4 cup (57g) unsalted butter, cut into cubes
  • 6 medium apples (such as Gala, Honeycrisp, or Braeburn), peeled, cored, and quartered
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

Instructions:

  1. Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Combine sugar and water in the skillet. Cook over medium heat, swirling occasionally, until the sugar dissolves and turns a deep amber color. Be careful not to burn it!
  3. Remove the skillet from heat. Stir in butter until melted and smooth. Arrange apple quarters tightly in the skillet, overlapping as needed. Sprinkle with cinnamon, nutmeg, and lemon juice.
  4. Return the skillet to medium heat. Cook, undisturbed, for 25-30 minutes, or until the apples are softened and caramelized, and the caramel is thick and bubbling.
  5. On a lightly floured surface, roll out the chilled dough into a circle slightly larger than the skillet.
  6. Carefully place the rolled-out dough over the apples, tucking the edges down inside the skillet.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown.
  8. Let the tart cool in the skillet for 10-15 minutes. Place a plate or platter over the skillet, and carefully invert the tart. Serve warm.