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Caramelized Apple Tart Serves 8 1 8-ounce sheet frozen puff pastry dough, thawed 1/2 cup water 1 cup sugar 6 large Granny Smith apples, peeled, cored, and cut into 10 wedges each 4 tablespoons unsalted butter, cut into pieces Preheat the oven to 425 degrees F. On a floured surface, thaw the pastry, roll out to a 1/4-inch thickness, and cut out a 10-inch circle. Crimp the edges to form a rim and pierce all over with the tines of a fork. Place on a cookie sheet and refrigerate 15 minutes to 1 hour. Bake the pastry crust until golden brown, 10 to 15 minutes. Set aside. Combine the water and sugar in a large skillet over high heat. Cook, swirling the pan frequently, until the mixture is deep brown with the fragrance of caramel, about 10 minutes. Add the apples and butter. Toss with a wooden spoon to evenly coat and continue cooking over high heat until the caramel begins to thicken and the apples are well coated and puffy, 10 to 13 minutes. Strain the apples, reserving their caramelized juices. Set the apples aside to cool 15 minutes. When cool enough to handle, arrange the apples in overlapping concentric circles over the cooked puff pastry crust. You may need to press the apples slightly to flatten and cover any spaces. Pour on the caramelized juices and serve immediately. |
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