准备

Make the dough

• 将面粉，糖和盐放入食品加工机中，并脉动几次混合。加入黄油并脉搏直至将其切成面粉。将鸡蛋混合物分为三个添加，每次脉动。继续进行脉动，直到您有一个柔软，蓬松的面团，在捏合时凝聚在一起。

  将面团转到工作表面上，然后将其收集到球中。用塑料包裹并冷藏约1小时。

  Between two pieces of waxed paper or parchment, roll the dough into a circle that’s about 1/8 inch thick and 11 inches wide. Prick the dough all over with a fork, then cover and refrigerate.

准备苹果

• Peel, core, and quarter 4 of the apples.

  Put the butter in a 10-inch heavy-duty ovenproof skillet over medium heat. When melted, use a pastry brush to coat the sides of the skillet with butter. Cover the butter with the sugar and cook just until the sugar is evenly moistened, about 1 minute. Remove the pan from the heat.

  Lay the apple wedges in the skillet with their rounded sides down or against the side of the skillet. Build concentric circles, packing the apples in a snug single layer—it’s fine if there are gaps. Peel, core, and quarter as many of the remaining apples as you need to fill in any gaps. If necessary, cut the pieces smaller to make it easier to wedge them in. The gap-filling pieces of apple will form a haphazard second layer, but they’ll shrink as they cook, and you’ll be able to nudge the pieces into the newly widening gaps.

  Put the pan over medium to medium-high heat and cook until beginning to bubble, about 2 minutes. Continue cooking until the apple juices are mostly boiled away and the caramel is a deep golden color, 15 to 20 minutes. Adjust the heat and reposition the skillet as needed for even cooking. The heat shouldn’t be too low (the apples will get mushy) or too high (you’ll burn the caramel). As the apples shrink, gently nudge the top layer of apples into the gaps.

  苹果煮时，将架子放在烤箱的中心，然后将烤箱加热到375°F。用箔纸在有边缘的烤盘上铺上。

  完成苹果后，将煎锅转移到烤盘上，让它静置几分钟，然后再进行，以便焦糖可以安顿下来。同时，让面团坐在室温下直至柔韧。

烤塔丁

• Place the dough on top of the fruit and tuck in the overhang. Bake until the pastry is golden, 25 to 30 minutes. Let the tart rest on the baking sheet until the bubbling caramel quiets down, 3 to 5 minutes. Gently run a table knife around the edges of the pan to loosen any apples stuck to the sides.

  Cover the skillet with a large serving platter—preferably one with a rim—and cover your hands with oven mitts. Carefully invert the tart onto the platter and remove the skillet. If some apples have stuck to the pan, use the table knife to lift them off and gently press them back onto the tart.

  Let the tart cool for at least 15 minutes before cutting it into wedges. Serve with crème fraîche on the side (if using). While the tart is best warm, it can also be served at room temperature.

提前提示

可以将面团冷藏过夜或冷冻长达2个月。