| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 1/2 | lb | Puff pastry, store bought |
| All-purpose flour | ||
| 3 | Granny Smith apples, to 4 | |
| Juice and rinds of 2 lemons | ||
| 2 | T | Sugar |
| === GLAZE === | ||
| 1 | c | Apple cider |
| 1 | Cinnamon stick | |
| 1/2 | c | Sugar |
| 1/2 | t | Vanilla extract |
| Ice cream or creme fraiche | ||
| optional | ||
| 1 | Other Carbohydrates |
INSTRUCTIONS
Thaw pastry in wrapper according to package instructions. Refrigerate until ready to use. Heat oven to 450 degrees. On a floured surface, roll out pastry in one direction to a 14-inch square. Prevent rolling pin from sticking by lightly sprinkling pastry with flour, brush away excess; rotate dough a quarter turn after each pass. Using a 12-inch tart pan as a guide, trim pastry to form a circle. Fold it in half, transfer to a parchment-lined 14- by 16-inch baking sheet, unfold, and chill at least 15 minutes. Peel the apples, and place them in a large nonreactive bowl with lemon juice and rinds to prevent discoloration. Add just enough water to cover. Cut each apple into quarters, and remove core; slice thinly (no more than 1/8-inch thick) with a sharp knife. Remove pastry from refrigerator, and, working quickly, arrange apple slices in neat, concentric circles to about 1/2 inch from edge of pastry. Sprinkle with 2 tablespoons sugar, and bake for 15 minutes; rotate baking sheet after 7 minutes for even baking. While tart bakes, prepare mulled cider glaze by combining cider, cinnamon, sugar and vanilla in a saute pan. Cook over medium heat 12 to 15 minutes, stirring frequently, until mixture thickens and reduces to a syrup a quarter to a third of its original volume. Keep warm until brushed onto tart. Reduce heat to 375 degrees. Remove tart; place an inverted 12 inch tart ring around it to keep edges from burning. Brush lightly with glaze (reserve a quarter of still-warm glaze for serving); return tart to oven 10 to 15 minutes, or until apples begin to caramelize. Remove tart from oven; carefully brush with remaining glaze. Cool 15 minutes; slice into wedges with a pizza wheel. Serve with ice cream or a dollop of creme fraiche. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 107 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 28g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 291
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.5mg
Potassium: 106.8mg
Carbohydrates: 65.7g
Fiber: 1.6g
Sugar: 21g
Protein: 5.4g