Recipe from Bake! by Nick Malgieri/Kyle Books, 2010.
|9 ounces puff pastry||1 tablespoon lemon juice, measured after straining|
|Flaky Pastry Dough||1 tablespoon water|
|2 1/2 pounds Golden Delicious Apples||3 tablespoons unsalted butter, cut into 8 pieces|
|3/4 cup sugar|
Roll the dough according to the directions on page 52 to an 11-inch disk. Slide onto a cookie sheet, loosely cover with plastic wrap, and chill while making the filling.
Peel, halve, and core the apples. Cut each half into 3 wedges. Cover and set aside while preparing the caramel.
Set a rack in the middle level of the oven and preheat to 350F.
Combine the sugar, lemon juice, water, and butter in the sauté pan and use a wooden spoon to mix. Place over medium heat and bring to a boil, stirring often so that the butter is absorbed by the syrup and does not separate from it.
At the boil, decrease the heat to medium low and continue cooking until the syrup begins to color. Check the color of the syrup by picking up a spoonful and letting it drip back into the pan; the caramel always looks darker when concentrated in the pan. Pull the pan from the heat as the caramel continues to darken but is not quite finished; it will continue to cook and color more deeply from the heat retained by
the pan. If it stays too light, return the pan to the heat and cook until only slightly darker, removing the pan again and checking the color after a minute. At this point the caramel is safe from over-darkening.
Arrange the apple wedges in the caramel rounded side down, crowding them close together in a row perpendicular to the side of the pan. Fill in the center with more wedges, then scatter any remaining apple pieces over the others.
Place the pan over low heat to melt the caramel again. Remove from the heat and slide the disk of chilled dough onto the apples. Push the dough inward toward the center of the pan so that it fits inside the pan even though it’s larger. This will compensate for any shrinkage while the dough is baking.
Bake the tart until the dough is baked through and the apples have absorbed the caramel and are no longer watery, about 50 to 60 minutes.
Cool the tart in the pan on a rack until it is lukewarm. To unmold the tart, invert a platter onto the pan and invert again, firmly grasping the platter with one hand and the handle of the pan with the other. Protect both hands with oven mitts in case some hot syrup drips out of the pan. Lift off the pan.
Serving: Serve the tart at room temperature with some whipped cream.
Storage: Keep the tart loosely covered at room temperature before and after serving. Reheat leftovers for best flavor.
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