Maison Delamotte and Möet et Chandon, both in Épernay.
Dom Pierre Pérignon is buried, woke us up.
1 pie dough recipe (please substitute the sugar for ¼ tsp. of salt)
¾ cup of sugar
6-7 Granny Smith apples, peeled, quartered and cored,
2 Tbs. of lemon juice
4 Tbs. of butter
Whipping cream or crème fraîche
In a bowl, toss the apples with the lemon juice and set aside. Preheat the oven to 375°F.
In a 10-inch skillet over low heat, cook the sugar until it begins to melt. Stir until the sugar turns brown. Remove the pan from the heat and arrange the apples rounded side down in concentric circles. Fill the gaps with more pieces of apples. Place the butter over the apples. Cook over medium heat for 20 minutes until the sugar turns into a dark caramel.
In a floured surface, with a roller, roll the dough into a circle ¼ inch thick. Carefully place the dough circle on top of the skillet with the apples. Trim the dough. Place the skillet on the bottom rack of the oven and bake it for 25 minutes, until the crust is golden. Remove from the oven and let stand for 15 minutes. With a knife, loosen the tart around the edges. Place a serving dish on top of the skillet. With the help of two kitchen towels, quickly and carefully, invert the tart into the dish. Serve warm with whipping cream or crème fraîche.
|Carru is not here because she was taking the picture. With Stan and Ceci.|
To print the recipe of the basic pie dough, click here.