1/2 lb Puff pastry; store bought
All-purpose flour
3 Granny Smith apples; (to 4)
Juice and rinds of 2 lemons
2 tb Sugar
=== GLAZE ===
1 c Apple cider
1 Cinnamon stick
1/2 c Sugar
1/2 ts Vanilla extract
Ice cream or creme fraiche;
-(optional)
Thaw pastry in wrapper according to package instructions. Refrigerate
until ready to use. Heat oven to 450 degrees. On a floured surface,
roll out pastry in one direction to a 14-inch square. Prevent rolling
pin from sticking by lightly sprinkling pastry with flour, brush away
excess; rotate dough a quarter turn after each pass. Using a 12-inch
tart pan as a guide, trim pastry to form a circle. Fold it in half,
transfer to a parchment-lined 14- by 16-inch baking sheet, unfold,
and chill at least 15 minutes. Peel the apples, and place them in a
large nonreactive bowl with lemon juice and rinds to prevent
discoloration. Add just enough water to cover. Cut each apple into
quarters, and remove core; slice thinly (no more than 1/8-inch thick)
with a sharp knife. Remove pastry from refrigerator, and, working
quickly, arrange apple slices in neat, concentric circles to about
1/2 inch from edge of pastry. Sprinkle with 2 tablespoons sugar, and
bake for 15 minutes; rotate baking sheet after 7 minutes for even
baking. While tart bakes, prepare mulled cider glaze by combining
cider, cinnamon, sugar and vanilla in a saute pan. Cook over medium
heat 12 to 15 minutes, stirring frequently, until mixture thickens
and reduces to a syrup a quarter to a third of its original volume.
Keep warm until brushed onto tart. Reduce heat to 375 degrees. Remove
tart; place an inverted 12 inch tart ring around it to keep edges
from burning. Brush lightly with glaze (reserve a quarter of
still-warm glaze for serving); return tart to oven 10 to 15 minutes,
or until apples begin to caramelize. Remove tart from oven; carefully
brush with remaining glaze. Cool 15 minutes; slice into wedges with a
pizza wheel. Serve with ice cream or a dollop of creme fraiche.
Yields
6 servings
