Serves 6 to 8
Ingredients:
1 ¼ c AP flour, plus more for dusting
Pinch fine sea salt
½ t baking powder
Pinch cayenne pepper
½ c plus 2 T grated farmhouse cheddar
¾ c plus 2 ½ T cold unsalted, cut into cubes
3 T ice-cold water
1 ¼ t white wine vinegar
¾ c sugar
6 Red Delicious apples, peeled, cored and quartered
1 t pure vanilla extract
¼ c brandy
Method:
1. Put the flour, salt, baking powder, cayenne, and cheese in a medium bowl and stir until well-incorporated. Add ½ c + ½ T butter to the mixture. Use a pastry cutter to work the dough to corn-meal consistency. Add the cold water and vinegar and continue to mix until the dough just comes together.
2. Form the dough into a ball and wrap in plastic. Refrigerate for at least 1 hour.
3. Preheat the oven to 375˚F. Put the remaining 6 T butter and the sugar in a 10” sauté pan and cook over medium-high heat. Once the sugar has caramelized,
add the apples and sauté for 20 minutes, turning the apples with tongs until amber. Add the vanilla and the brandy - flambé for 2 more minutes.
4. Allow the apples to cool in the pan for 10 mins, then arrange them in a circular pattern in the pan.
5. Flour a work surface and roll the dough to ¼ -inch thickness. Cut out one round of the dough, just over 10-inches in diameter, then drape over the apples in
the sauté pan.
6. Bake until the crust is golden-brown and cooked through, about 35 minutes. Remove the tarte from the oven and let it cool for 15 minutes.
7. Carefully invert the sauté pan onto a cake plate. Cut into slices and serve
