| 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 Converted by MM_Buster v2.0l.
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