Ingredients:
1/2 lb puff pastry
10-12 large apples
lemon juice
1/2 cup butter, cut into pieces
1/2 cup sugar
1/2 tsp cinnamon
whipped cream to serve
Directions:
On a lightly floured surface, roll out the pastry into an 11 inch round less than 1/4 in thick. Transfer to a baking sheet and chill.
Peel the apples, cut them in half lengthwise and core. Sprinkle the apples with lemon juice.
In a 10 inch skillet, cook the butter, sugar and cinnamon over medium heat until the butter has melted and the sugar dissolved, stirring occasionally. Continue cooking for 6-8 minutes, until the mixture turns a medium caramel color, then remove the pan from the heat and arrange the apple halves, standing on their edges in the tin, fitting them in tightly since they shrink during cooking.
Return the apple filled pan to the heat and bring to a simmer over a medium heat for 20-25 minutes until the apples are tender and colored. Remove the pan from the heat.
Preheat the oven to 450 deg F. Place the pastry on top of the apple filled pan the tuck the edges of the pastry inside the edge of the pan around the apples. Pierce the pastry in two or three places and bake for 25-30 minutes until the pastry is golden and the filling is bubbling. Let the tart cool in the pan for 10-15 minutes.
To serve, run a sharp knife around the edge of the pan to loosen the pastry. Cover with a serving plate and holding them tightly, carefully invert the pan and plate together. Life the pan and loosen any apples that stick with a spatula. Serve with cream.
1/2 lb puff pastry
10-12 large apples
lemon juice
1/2 cup butter, cut into pieces
1/2 cup sugar
1/2 tsp cinnamon
whipped cream to serve
Directions:
On a lightly floured surface, roll out the pastry into an 11 inch round less than 1/4 in thick. Transfer to a baking sheet and chill.
Peel the apples, cut them in half lengthwise and core. Sprinkle the apples with lemon juice.
In a 10 inch skillet, cook the butter, sugar and cinnamon over medium heat until the butter has melted and the sugar dissolved, stirring occasionally. Continue cooking for 6-8 minutes, until the mixture turns a medium caramel color, then remove the pan from the heat and arrange the apple halves, standing on their edges in the tin, fitting them in tightly since they shrink during cooking.
Return the apple filled pan to the heat and bring to a simmer over a medium heat for 20-25 minutes until the apples are tender and colored. Remove the pan from the heat.
Preheat the oven to 450 deg F. Place the pastry on top of the apple filled pan the tuck the edges of the pastry inside the edge of the pan around the apples. Pierce the pastry in two or three places and bake for 25-30 minutes until the pastry is golden and the filling is bubbling. Let the tart cool in the pan for 10-15 minutes.
To serve, run a sharp knife around the edge of the pan to loosen the pastry. Cover with a serving plate and holding them tightly, carefully invert the pan and plate together. Life the pan and loosen any apples that stick with a spatula. Serve with cream.
