1/2 lb Puff pastry – and tossed with
-(fresh or thawed frozen) Lemon juice
1 c Sugar 1/2 ts Cinnamon
1/4 c Water 1/4 c Unsalted butter; melted
5 lb Golden Delicious apples Sugar
– peeled, cored, quartered
FOR PASTRY: Preheat oven to 300 F. Roll pastry 1/8 inch thick. Cut into
circle 1 inch larger than diameter of 1-quart-souffle dish. Transfer to
baking sheet, prick with fork and bake 30 minutes. If not quite browned,
increase heat to 350 F. Combine 1/2 cup sugar with water in 8-inch skillet
and cook, swirling pan frequently, until carmelized. Pour into 1-quart
souffle dish. Begin adding apples, arranging vertically (fill dish as
compactly as possible since fruit will shrink during baking). Lay
remaining apples (or as many as possible) on top.
Sprinkle with remaining 1/2 cup sugar and cinnamon. Pour melted butter
evenly over top. Cover with foil, making several slits to allow steam to
escape. Lay piece of foil on lower oven rack to catch any juices that
might overflow. Bake, basting frequently, until apples are tender, about
1-1/2 hours. Remove from oven and cool 15 minute. Carefully pour off
juices into 8-inch skillet and boil over medium-high heat until reduced and
carmelized.
Run knife around inside of souffle dish to loosen apples. Set pastry over
fruit. Place serving plate on top and invert. Pour carmelized juices over
top. Heat heavy skillet until quite hot. Dust tarte with sugar and hold
bottom of hot skillet over top of tarte to sear sugar, or place under
broiler. Repeat 3 more times. Serve warm or cold.
Yields
4 servings