Photo by Iulia Nedrygailova
Serves 6–8
6 large tart apples, peeled, cored and quartered
½ cup (8 tablespoons) unsalted butter
1 cup sugar
1 teaspoon cinnamon or cardamom
Pinch of kosher salt
1 frozen puff pastry, thawed, or store-bought pie crust
Preheat oven to 375 F. On a floured surface, roll out puff pastry or pie crust slightly larger than the opening of the skillet you’re using.
In a 10–12-inch cast-iron skillet, melt butter over medium heat and add the sugar, cinnamon and salt. Cook, stirring, until sugar is melted, about 4 minutes. Add apples and stir, coating the apples in the syrup about 10 minutes until the syrup turns amber and starts to caramelize. Remove from heat and let cool slightly. Place the pastry over apples and carefully tuck the edges all around between the apples and the sides of the skillet. With a fork, prick holes in the pastry. Bake in the preheated oven for 25–30 minutes until pastry is golden brown.
Remove from oven and let cool slightly, about 5 minutes. Place a large serving plate face down on top of the skillet and flip the whole thing over. Serve with ice cream or fresh whipped cream.