| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce12 | 8 | servings | ||
INGREDIENTS
| 2 | Sticks Unsalted butter | |
| 1 | c | Brown sugar |
| 1 | tb | Cinnamon |
| 1 | ts | Nutmeg |
| 6 | Apples | |
| (such as Cortland; Rome or Granny Smith) | ||
| Lemon juice | ||
| 1 | Homemade or prepared puff pastry sheet | |
| Flour; for rolling |
INSTRUCTIONS
Preheat oven to 350 degrees. Peel, quarter, and core the apples. Rub them with lemon juice to prevent discoloring. In a 9- or 10-inch cast-iron skillet, melt 1 1/2 sticks butter over medium heat. Stir in sugar and spices, bring to a slow boil and cook, stirring, until mixture is a smooth caramel-colored sauce. Fit in apple quarters, round-side down; reduce heat to low. On a lightly-floured work surface roll out puff pastry until it is 1-inch in diameter larger than skillet. Prick all over with a pastry docker or with tines of a fork. Dot tops of apples with remaining 1/2 stick butter. Fit pastry round carefully over apples, tucking in edges. Transfer to oven and bake 25 minutes, or until pastry is golden-brown. Remove skillet from oven. To unmold, loosen pastry around edges with a small, sharp knife. Invert a serving plate over top of pan. Using oven mitts, hold both pan and plate and in one motion, flip pan upside-down and set down. Tap bottom of pan gently to make sure tart is released. Lift off pan and serve warm or at room temperature. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-054 broadcast 04-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-20-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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