INGREDIENTS

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; 1 1/2 Other Carbohydrates
Recipe by: Martha Stewart
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