Ingredients Jump to Instructions ↓

  1. makes one 10-inch tart

  2. 1/2 recipe Brie Puff Pastry

  3. Filling:

  4. 6 crisp apples (Golden Delicious or Gala are the most like French apples)

  5. 1/3 cup granulated cane sugar

  6. 1 teaspoon ground cinnamon

  7. 2 tablespoons unsalted butter, softened

  8. 1/2 cup dark brown cane sugar

  9. 6 tablespoons melted butter

Instructions Jump to Ingredients ↑

  1. Quarter, core and peel apples. Cut them lengthwise into 1/8-inch slices (thin). Mix cinnamon and sugar and toss with the apples.

  2. Butter a 10-inch ovenproof deep fry pie pan heavily with the 2 tablespoons soft butter. Make sure you coat the bottom especially well. Sprinkle half of the 1/2 cup of sugar over the butter. Arrange 1/3 of the apples over the sugar. Sprinkle 1/3 of the melted butter over the apples. Repeat with 1/2 the remaining apples and butter, then a final layer of apples and butter. Put remaining sugar on top. Cook on top of the stove (over medium-low heat) for about 20 minutes, until apples have softened and begun to caramelize.

  3. Preheat oven to 350 degrees F. Roll out pastry to 1/8-inch thick. Cut it into a circle the size of the top of the pie pan. Place over the apples, letting the edges fall against the inside edge of the dish. Cut 4 or 5 holes about 1/8-inch long in pastry as vents.

  4. Bake in lower third of preheated oven for 45 to 60 minutes. If pastry is browning too fast, cover lightly with aluminum foil. Tart is done when you can see thick brown syrup exuding from apples between the crust and edge of pan.


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