Ellen’s Apple Tart

Name: Ellen’s Apple Tart
Yield: 8 to 10 portions
Ingredients: 1 pound Puff Pastry; 2 tablespoons Calvados or applejack; ¾ cup sugar; 3 tablespoons water; 4 medium-to-large tart cooking apples, peeled, cored, and halved; 1 teaspoon freshly grated nutmeg; 2 tablespoons Calvados or applejack; 2 tablespoons unsalted butter; 1 tablespoon fresh lemon juice

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ravishingly caramelized apples on a circle of flaky puff pastry; the best apple tart we have ever eaten.

Ingredients

4 medium-to-large tart cooking apples, peeled, cored, and halved
¾ cup sugar
3 tablespoons

Dessert
Vegetarian

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