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2 | Sticks Unsalted butter |
1 Tasse | brown sugar |
1 Esslöffel | cinnamon |
1 Teelöffel | nutmeg |
6 | Apples |
| (such as Cortland; Rome or Granny Smith) |
| lemon juice |
1 | Homemade or prepared puff pastry sheet |
| Flour; for rolling |
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
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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