Ingredients
- 45 1/2 rectangle
- 12 diameter round
- 12 delicious apples (red)
- 10 skillet
- 9 equal (pieces)
- 6 of dough (inches)
- 3 of buttered dough over (inches)
- 3 of dough over (inches)
- 1 stand at room temperature until softened (slightly)
- 1 short side faces you
- 1/2 overhan fold overhang down tightly around apples
- 1/2 apples
- 1/2 in same direction
- 1/2 buttered dough
- 1/2 stick
- 2 1/4 c unbleached all-purpose flour
- 3/4 c sugar
- 10 tablespoons butter (chilled into)
- 10 tablespoons room temperature butter
- 6 tb water
- 1/4 cup syrup on bottom of (pan)
- 1 ts salt
- 4 1/2 packages rectangle
slits in dough to allow steam to escape. Bake tart until crust is golden, about 45 minutes. Let cool 5 minutes. Run small knife around edge of skillet to loosen tart. Place large platter over skillet. Using oven mitts, grasp platter and skillet and invert, letting tart settle onto platter. Carefully lift off skillet. Place any apples still in skillet on tart. Cool slightly; serve warm with ice cream, if desired. Bon Appetit/May 94 Typed by Didi Pahl
