This deliciously rustic dessert is cooked in cast iron and drizzled with homemade salted caramel for a refined finish.

Preparation

Preheat oven to 375°F, with the rack positioned in the center.

For the tarte, combine butter and sugar in a 10-inch cast iron skillet over medium-high heat. Stir continuously to prevent scorching. Cook for about 8 minutes, until syrup has reached a medium brown color, and then remove from heat.

Toss apple slices in cinnamon, nutmeg, and candied ginger. In the cast iron pan with the caramelized sugar, arrange apples in a circular pattern. Place 1 layer of apples with the wedge pointing up around the outside of the pan, and then an inner circle in the middle. Arrange a second layer of wedges inverted into the valleys of the first layer, and then top with pie crust.

Bake until the crust is golden, about 20 minutes. Let cool for 10 minutes.

After the tarte has cooled, place the pan on a burner over high heat for 10 seconds to loosen. Then, using a sharp knife, separate the edges of the tarte from the pan. Invert a serving plate over the pan and then, firmly holding the pan and plate together, flip both together and lift off the pan. 

To make the salted caramel, heat sugar and water over medium heat in a heavy, medium-sized saucepan, until a deep amber caramel forms. Remove from heat and carefully stir in the butter with a long-handled wooden spoon. Slowly pour in the cream and stir to combine. Transfer the caramel to a heatproof container, then stir in the fleur de sel and let cool.

Serve the tarte warm or at room temperature garnished with fresh mint (optional) and drizzled with salted caramel.