| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce01 |
1 |
servings |
INGREDIENTS
| 1 |
|
Twelve-inch Puff pastry round -; (abt |
| 1/8 |
|
" thk) |
| 3/4 |
lb |
Macintosh apples; peeled, cored, |
|
|
; and quartered |
| 3 |
tb |
Softened butter |
| 2/3 |
c |
Sugar |
| 1/2 |
c |
Fresh whipped cream |
INSTRUCTIONS
Preheat oven to 425 degrees. Coat the bottom of a 10-inch cast iron
skillet with 1 tablespoon of butter. Sprinkle 1/3 cup of the sugar on
the buttered surface of the pan. Arrange apples in circles to cover
the entire surface of the skillet. Sprinkle the remaining sugar on
top of the apples and dot with the remaining butter. Cover the apples
with the puff pastry, tucking it underthe edge of the dish. Place in
the oven and bake for 30 to 35 minutes. Remove from oven and let cool
slightly. Place a serving dish on top of the skillet and turn it
upside down and the tart should gently fall out of the skillet. Serve
warm with fresh whipped cream. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2196 broadcast 08-14-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
10-17-1996
NOTES : Joe's note: I somehow think it should be 3 to 4 pounds of
apples rather than 3/4 pound.
Recipe by: Emeril Lagasse
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