Tarte aux Pommes a la Solognote
This delicious variation on apple pie cooks in a saute pan with the pastry on the top. After a final heating on top of the stove to caramelize the apples, it is inverted onto its serving plate, revealing golden-brown apple filling in a cup of pastry.
- Pate Brisee
- Unsalted Butter - 2 ounces
- Flour - 1 cup, sifted
- Salt - 1/4 teaspoon
- Ice Water - 1/4 cup
- Apples - 4
- Unsalted Butter - 3/4 cup
- Oil - 1 tablespoon
- Sugar - 1/2 cup
- Lemon zest - 1/4 teaspoon
- Orange Zest - 1/2 teaspoon
- Pate Brisee - 1 recipe (above) or 9-inch puff pastry round
To prepare the Pate Brisee: Cut the butter into the flour with your fingers or a pastry blender and add the salt. Sprinkle with the water and mix just until the dough gathers into a ball. Dust lightly with flour, wrap, and chill in the refrigerator for 30 minutes. When cold, roll out into a 9-inch circle on a lightly floured work surface.
To prepare the filling: Peel and core the apples. Heat 1/2 cup of the butter and the oil in a skillet over medium-high heat. Add the apples and sugar, shaking to coat the apples. Add the zests and cook until the sugar has melted and begun to turn golden brown. Take off the heat.
Preheat the oven to 350 F. In 9-inch ovenproof saute pan, heat the remaining butter until almost smoking. Add the apple mixture. Take off the heat and fit the pastry circle over the apples, tucking in the edges. Bake in the oven for 7 minutes. Turn the heat up to 500 F to brown the pastry. When the pastry is golden brown, put the pan back on a burner on top of the stove and cook over medium-high heat for about 1 minute, to brown the apples at the bottom of the pan.
To serve: Put a serving plate on top of the pastry in the pan. Holding it in place with one hand, invert the pan and plate, then lift off the pan, revealing the golden apple filling. Slice at the table.