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Ellen’s Apple Tart
Preparation info
8 to 10
portions- Difficulty
Medium
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
Ravishingly caramelized apples on a circle of flaky puff pastry; the best apple tart we have ever eaten.
Ingredients
4 ¾ cup 3 tablespoons
Method
- Poach the 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 the apples to a strainer set over a bowl and allow them to cool completely.
- Meanwhile, pour the sugar and water into a 10-inch cast-iron frying pan
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