A rustic and comforting dessert.
6 Granny Smith’s apples, peeled, cored, sliced into 8 wedges
1 Tablespoon fresh lemon juice
3/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter
3/4 cup granulated sugar
3 tablespoons minced sage leaves
Pillsbury Refrigerated Pie Dough
Garnish: fresh sage leaves; lightly sweetened whipped cream optional
Preheat oven to 425°.
Put apples, lemon juice, and brown sugar in a large bowl and toss to mix; set aside. Melt butter in a 9-10 inch cast iron skillet or other heavy, oven-safe skillet and stir in granulated sugar. Cook over medium high heat, stirring, until mixture turns * pale golden. Add apple mixture and cook, tossing occasionally to coat apples, for 5 minutes. Add sage leaves and cook 5 minutes more, stirring occasionally. Set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to about 10 inch circle for a 9 inch skillet or an 11 inch circle for a 10 inch skillet, lifting dough and turning to prevent sticking to the surface. Fold the dough in half or quarters and place it over the apples in the skillet. Unfold the dough, tuck the overhang under the edge of the dough into the skillet and cut 4 slits in a circle at the center of the dough. Bake 20 minutes until the crust is deep golden.
Using heavy oven mitts, remove skillet from oven and shake lightly to dislodge any stuck apples. Place a a serving platter over the pan and, gripping the pan and plate lightly together, flip the tart over onto the platter. Let stand a few minutes before serving or serve at room temperature. do not refrigerate. Garnish with a few fresh sage leaves, and serve plain or with whipped cream.
*Be sure to only let the mixture get a “pale golden color”. You really have to watch closely to keep it from getting too brown.
Recipe and Pictures from Linda, adapted from DESSERTS FROM AN HERB GARDEN