| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour10 |
8 |
servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/3 |
c |
Water |
| 5 |
|
Medium; firm apples, such |
|
|
; as Mutsu and |
|
|
; Crispin, (about 1 |
|
|
; 3/4 pounds) |
| 2 |
tb |
Butter |
| 1/2 |
c |
Sour cream |
| 5 1/2 |
tb |
Fresh lemon juice |
| 1/4 |
ts |
Salt |
| 1 |
|
Sheet prepared puff pastry; defrosted, (about |
|
|
; 1/2 pound) |
INSTRUCTIONS
Preheat the oven to 400 degrees.
Dissolve the sugar and water in a saucepan on medium heat, stirring
constantly until the mixture is clear, about 6 to 8 minutes. Turn the
heat to high and cook without stirring until the caramel turns a
honeybrown color, about 5 more minutes. Remove from the heat
immediately and cool while you prepare the apples.
Peel, core, and quarter the apples. Melt the butter in the skillet.
Arrange a fan of apple slices in a circle around the perimeter and
fill in the center with the remaining slices. Cover and cook on
medium heat for 8 to 10 minutes, until the apples begin to soften.
While the apples cook, carefully stir the sour cream into the cooled
caramel (it may sputter if the caramel is still very hot). When the
apples are becoming tender, sprinkle on the lemon juice and salt and
pour the caramel evenly over the apples.
Trim the corners from the pastry to make a rough circle about 10
inches in diameter. Fit the dough over the apples, tucking in the
edges around the inside of the pan. Bake for 30 minutes, until the
pastry is puffed and golden. Remove from the oven and let stand for 5
minutes. Cover with a plate larger than the skillet and invert very
carefully to unmold the tart onto the plate. Serve warm.
Yield: 8 servings
CHEF DU JOUR WYNELLE STEIN SHOW #DJ9510
Copyright, 1997, Vegetable Kingdom, Inc., Moosewood Restaurant Book of
Desserts, Clarkson N. Potter, Inc., All rights reserved.
Busted and entered for you by: Bill Webster
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