Recipe

Source: Gisslen, Wayne. Professional Baking. Fifth Ed. John Wiley and Sons, 2009. Print

3 lb apples, peeled, cored and quartered

3 oz butter

8 oz sugar

8 oz Blitz puff pastry

Method

Add 1/3 of the sugar to saute pan (dry caramel method). Don’t stir until carmel color begins to appear. Add 2nd 1/3rd of sugar, followed by the third once it is incorporated.

Add apples and butter and stir to coat.

Cook until the bottoms of apples are soft and the juices are syrupy.

Arrange apples in tart pan

Cut blitz pastry in circle the same size as tart pan (9 in circle) and place on top of apples

Bake at 425°F for 30-40 minutes, or until pastry is golden brown.

While tart is still warm (otherwise carmel will solidify), flip tart over onto pastry board.