4 1/2 oz organic whole wheat flour
approximately 1 cup
1 tbsp organic sugar
1/2 tsp sea salt
6 tbsp organic unsalted butter
chilled and cut into small pieces, I have used 4 tbsp with good, yet less flaky results
2 tbsp ice water
more for the whole wheat vs. all-purpose flour
3 1/2 lbs small organic Gala apples
(~9) peeled, cored, and each cut into ~8 wedges
1 tbsp freshly squeezed organic lemon juice
1/4 tsp sea salt
1 tbsp organic unsalted butter
original recipe calls for 2
1/4 cup organic agave
original calls for 3/4 C sugar
An iconic dessert was allegedly created by the Tartin sisters on France's Loire Valley. Legend is that while attempting to repair a baking error, they ended up with this upside-down dessert of flaky pastry and apples bathed in caramel. This recipe has been modified from the original with a more whole food approach.
Measure out the sifted flour by weight. Combine with sugar and salt (by hand or food processor).
Add chilled butter and mix until coarse. If combining by hand, use two butter knives to "cut" butter in, otherwise pulse until coarse.
Add 2 tablespoons ice water and pulse (or continue with the two knife method) until mixture clumps.
Gently press dough into a 6-inch circle; place in small covered glass container or in heavy duty plastic wrap; cover and freeze for 30 minutes.
Preheat the oven to 400°F.
Combine the apples, lemon juice, and salt into a large bowl and toss (Note: if you like, sprinkle cinnamon or nutmeg etc to change the flavor profile).
Melt the butter in cast iron skillet over a medium heat and add agave (or sugar if you went that route) and heat for 3-4 mins stirring constantly.
Remove the pan from heat and arrange half the apples rounded side down right into the melted ingredients in the pad. Then top with the remaining apples, rounded side up. Cook over medium heat for 15 minutes. Remove from heat; let stand 15 minutes.
Working quickly, now roll dough into an 11-inch circle on a heavily floured surface. Place dough over apples; fold edges under. Cut 4 (1-inch) slits into top of pastry using a sharp knife.
Bake at 400°F for 40 minutes or until crust is lightly browned. Remove from heat and let stand for 5 minutes.
Place a plate upside down on top of pan. Carefully invert tart onto plate.
Serve warm.
source: Jeanne Kelley, Pastry Chef
Just one of my favorite recipes that always gets lots of love while being really easy. You really can't mess this one up!

Cooks in a 9 1/2 inch round cast iron skillet.

Approximately 270 calories per serving.