Le Creuset Signature Enameled Cast Iron Round French / Dutch Oven, 7.25 qt, Caribbean

LS2501-2817

In stock

$399.95
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$399.95

Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.

Features

  • Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
  • Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
  • Oversized handles provide even weight distribution and a secure grip
  • Ergonomic composite knobs are heat resistant to 500°F
  • Built-in lid stabilizers provide a secure, no-slide fit
  • The lightest weight per quart of any premium cast iron cookware available
    • Dimensions: 11.5-in diameter x 7.5-in high
    • Capacity: 7.25 qt.
    • Compatible with Electric, Ceramic, Halogen, Induction, Oven & Stovetop cooking units
  • Dishwasher safe
  • Lifetime warranty
  • Made in France

Recipe

APPLE TART TATIN WITH FLEUR DE SEL

 

INGREDIENTS

Crust:
    • 1/2 cup (1 stick) unsalted butter, cut into small pieces
    • 1 cup all-purpose flour, plus extra for rolling
    • 1/4 cup sugar
    • Pinch of salt
    • 1 egg yolk
    • 2 tablespoons ice water
Filling:
    • 1 cup sugar
    • 1/3 cup fresh apple cider
    • Juice of 1 lemon
    • 1 teaspoon vanilla
    • 1/2 cup (1 stick) unsalted butter, cut into pieces
    • 4 to 6 Granny Smith, Golden Delicious or McIntosh apples, peeled, cored and quartered
Garnish:
  • 1/4 cup heavy cream
  • Fleur de sel

 

INSTRUCTIONS

Prepare the crust. Combine butter, flour, sugar and salt in a food processor and pulse until it resembles fine meal. Add the egg yolk and 1 to 2 tablespoons water, pulsing until a ball of dough forms.

Place the dough on a lightly floured surface and roll into a circle 11 to 12 inches in diameter. Cover with lightly floured plastic wrap. Place on a baking sheet and refrigerate for a minimum of one hour.

Preheat oven to 425 F.

To make the filling, combine sugar, apple cider, lemon juice and vanilla in the tart tatin dish. Stir to combine. Bring the mixture to a boil over high heat, stirring constantly. The mixture will color and eventually become a deep amber. At this point, remove from heat and immediately stir in butter, a few pieces at a time.

Arrange the apples round-side down in the pan. This will become the top of your tart, so be creative. Return the pan to medium-low heat, and cook another 10 to 15 minutes, being careful not to burn the caramel.

Remove the pan from the heat and place the dough circle over the top, pressing the edges down between the apples and the pan. Bake 10 to 15 minutes, or until the crust is golden brown. Remove from oven and allow to cool 10 to 15 minutes.

Invert a cake plate or other serving dish on top of the pan. Gently flip it over and allow the tart to fall onto the plate.

Drizzle with cream and sprinkle with fleur de sel.