Cajun French: la pomme (la pom) – apple
Bringing dessert to a dinner party and looking for something different – why not an apple tart. Not just any apple tart; one made in a cast iron griddle. It is easy, quick, and makes a great presentation. We added a Cajun flair by using a blood orange marmalade glaze.
Mais C’est Bon!
3# red delicious apples, peeled, cored and sliced
½ stick butter
½ tsp cinnamon
¼ cup raw sugar
1 refrigerator pie crust
2 Tbl blood orange marmalade
Fresh orange juice
Add enough fresh orange juice to marmalade to make it spreadable
Squeeze lemon juice over apple slices
Over medium high heat, melt butter in deep cast iron skillet
Sprinkle on cinnamon and sugar
Stir gently to coat apples
A pinch of salt can be added to enhance flavor
Cook down until apples begin to soften and release their juices
Remove apples from heat and cool
Place pie crust on a cast iron griddle (we use a 9 ½”)*
Place apples in rings beginning about 2” from crust edge
Sprinkle raw sugar over apples
Fold over crust
Sprinkle a small amount of raw sugar on crust
Bake tart at 450 for approximately 15 minutes or until brown
Cool tart slightly then brush glaze over apples
Serve as is or top with ice cream
Note: There will be a small amount of apples left over. Use on biscuits for breakfast, Yum!
*Any size griddle will work, just make sure to leave about 2” edge on crust for folding.