Caramelized Apple Tart By Fiaschetteria Toscana

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As the cover feature of bon appetit's best of the year for 2005, this classic recipe was liked best for its taste, simplicity and rustic approach. The whole thing is cooked in a 12-inch skillet started on stove top and then finished in the oven. In bon appetit's words, after everything else we tasted it was something that we could actually sink our teeth into." i second that emotion."

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Steps

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To make crust , whisk flour , 1 / 2 cup sugar , and salt in large bowl.

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Add 1 / 2 cup chilled butter cubes and egg yolks.

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Using finger.

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Gently knead crust in bowl until ball forms , about 4 minutes.

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Flatten ball into disk.

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Wrap in plastic and 1 hour.

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Preheat oven to 350.

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For filling , scatter 1 / 2 cup butter cubes over bottom of a 12-inch ovenproof skillet.

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Sprinkle 1 cup sugar on top.

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Arrange apple halves , cut side up , over sugar.

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Cut remaining apple halves into thin slices.

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Tuck enough apple slices between apple halves to fill in gaps.

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Heat skillet over medium heat until sugar and butter melt.

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Cook , shifting pan often for even cooking , until sugar syrup is deep amber , tucking in more apple slices as more gaps form , about 45 minutes.

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Cool until bubbling stops , about 10 minutes.

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Roll out crust on floured surface to an almost 13 inch round.

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Place crust atop hot apples , pressing in around apples at edges of pan.

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Bake in preheated oven until crust is golden bro.

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Ingredients

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all-purpose flour, sugar, salt, unsalted butter, egg yolks, golden delicious apples