Ellen'S Apple Tart
|Tart cooking apples||4 Large, peeled, cored and halved|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Sweet butter||2 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Freshly grated nutmeg||1 Teaspoon|
|Puff pastry||1 Pound|
Poach apples according to the method described in poached fruit removing them from the syrup while they are still slightly firm; omit the cooling period in the syrup.
Transfer apples to a strainer set over a bowl and allow them to cool completely.
Meanwhile, pour sugar and water into a 10 inch cast iron frying pan.
Set over medium heat and cook, watching carefully, until sugar syrup reaches a golden brown.
Remove immediately from heat and set the pan on a cool surface.
The caramelized sugar will harden.
Place 1 apple half, rounded side down, on the caramelized sugar in the center of the pan.
Surround with 6 of the remaining halves, placing them close together.
Slice the last half into 6 slices and place them in the spaces between the apples in the ring, with their rounded edges outwards.
Melt the butter in a saucepan.
Whisk in lemon juice, nutmeg and applejack, and drizzle over apples.
Preheat oven to 425Â°F.
Roll out puff pastry to 1/4 inch thickness, and cut out a round 12 inches in diameter.
Place over apples and roll edges of pastry back 1 inch all around to give edges a finished look.
Place the tart in the preheated oven; preheating is very important to ensure puff pastry rising.
Bake for 30 to 35 minutes, or until pastry is a deep golden brown and syrup is bubbling around edges.
If pastry browns too quickly, cover it with a piece of foil.
When tart is done, remove from oven and let it sit for 15 minutes.
Invert onto a serving platter.