Easy Caramelized Apple Tart
8 to 10 servings
- 1 1/2 cups C&H® Demerara Cane Sugar
- 1 lemon, juiced
- 1/2 cup water
- 1/4 cup (1/2 stick) butter
- 7 Granny Smith apples, peeled, cored and cut into 8 wedges per apple
- 1 ready-made refrigerated folded pie crust
Preheat oven to 400°F. Prepare 10-inch all metal skillet.
Place sugar, lemon juice and water in prepared skillet. Cook over medium heat, stirring gently, until the water evaporates and sugar turns golden brown. Add butter and apples. Toss apples in pan until they are fully coated with the sugar mixture. Remove pan from burner.
Unfold the pie dough and lay it in the pan, fully covering the apple mixture, tucking the excess dough back into the pan. Poke a few holes with a fork to allow steam to escape. Place skillet in oven.
Bake until pie crust is golden brown, about 25 minutes. Remove from oven.
Cool 3 minutes and invert onto serving platter. Wear oven mitts, because the pan and apple juices are very hot.
Serve warm with ice cream, if desired.