Wolfgang's Classic Apple Tart

Recipe Ingredients

1/2 cup	99g / 3.5oz	Unsalted butter
12 cups	2844ml	Golden Delicious apples - peeled, cored, (medium)
		And quartered
1 cup	198g / 7oz	Sugar
1/2 lb	227g / 8oz	Puff Pastry - (see recipe)
1/2 cup	99g / 3.5oz	Sugar - for glaze

Recipe Instructions

Preheat the oven to 450 degrees. Using half the butter, heavily coat the bottom and sides of a 10- by 3-inch round cake pan.

Arrange apples in the pan in a continuous circle (starting at the edge of the pan), piling one on top of the other -- the first row of apples with rounded-side down, the remaining rows with rounded-side up. Sprinkle top with 1 cup sugar and dot with remaining butter.

Bake for 30 minutes. Reduce oven temperature to 350 degrees and continue to bake 1 hour longer, or until apples are soft and brown on top. Remove from the oven and cool completely.

While apples are baking, prepare the crust. Roll out enough Puff Pastry to form a 12-inch square 1/8-inch thick and place it on a buttered cookie sheet. Cut out a circle a bit larger than the 10-inch apple-baking pan (a larger plate can be used to form the circle). With tines of two forks, prick pastry over the entire surface to prevent curling during baking. Bake in a 350 degree oven until lightly browned, 25 to 35 minutes. Cool.

To assemble: Set pastry shell on a serving dish and place it upside down over the apples. Invert pan. Apples are now on top of shell. Sprinkle sugar liberally over the surface of the apples and place 3 to 4 inches from heat under a broiler until the sugar caramelizes.

Cut into wedges and serve warm with whipped cream.

This recipe yields 8 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.