This traditional French apple tart is really more of an upside-down single-crust pie. Our method is unique because the apples are not cooked on the stovetop before baking; instead, they cook entirely in the oven.

　　

Ingredients

makes one 9-inch tart

　　4 tablespoons unsalted butter, cut into small pieces, plus more for pan

　　All-purpose flour, for dusting

　　1/2 recipe Pâte Brisée (page 224), chilled

　　1 cup sugar

　　Dash of lemon juice

　　2 1/2 medium baking apples, such as Rome or Cortland (about 1 1/4 pounds), peeled, cored, and cut into quarters

　　Crème fraîche, for serving (optional)

　　

Step 1

Preheat the oven to 425°F. Generously butter a 9-inch metal pie plate; set aside. Line a baking sheet with parchment paper, and set aside. On a lightly floured work surface, roll out the dough to a 9-inch round, about 1/4 inch thick. Place dough on the prepared baking sheet, and chill until firm, about 30 minutes.

　　

Step 2

Meanwhile,in a small saucepan, mix together the sugar, 2 tablespoons cold water, and the lemon juice to form a thick syrup. Bring to a boil over high heat, swirling pan; cook until the mixture turns medium amber, about 3 minutes. Remove the pan from heat, and pour the mixture onto the bottom of the prepared pie plate. Immediately add the butter, distributing evenly.

　　

Step 3

Arrange the apples, rounded sides down, around the bottom of the pan in a circular pattern, starting from the outside and working in, fitting them as close together as possible (the apples will be the top of the tart when served). Drape the chilled dough round over the apples to cover the mixture completely.

　　

Step 4

Bake until golden, about 25 minutes. Meanwhile, line a rimmed baking sheet with a clean nonstick baking mat, such as a Silpat. Remove the tart from the oven, and immediately invert it onto the mat, working quickly but carefully to avoid contact with the hot caramel. Using tongs, carefully lift the pie plate off of the tart. Transfer the sheet to a wire rack to cool. Serve warm with crème fraîche, if using.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter