Puff pastry, all-butter
|
14 ounce
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Butter, unsalted
|
½ cup
|
Sugar
|
¾ cup
|
Apples, braeburn, peeled, cored, halved lengthwise
|
12
|
Crème fraîche
|
Garnish
|
- On a lightly floured work surface, roll out the pastry to 1/8-inch thickness.
- Cut out a 12-inch round, transfer to a baking sheet, and refrigerate (reserve the pastry scrapes for another use).
- In a 10-inch cast iron skillet, melt the butter.
- Add the sugar, and cook over moderately low heat, stirring occasionally, until the sugar is dissolved and the mixture comes to a simmer, about 2 minutes; remove from heat.
- Arrange the apple halves standing upright in the skillet in two snug concentric circles.
- Return to heat, and cook undisturbed until an amber caramel forms, about 30 minutes.
- Preheat the oven to 375°F.
- Top the apples with the pastry, and bake for about 40 minutes, until the pastry is golden and the apples are tender.
- Let cool for 15 minutes.
- Place a large plate on top of the skillet, and carefully invert the tart.
- Serve warm with crème fraîche.
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