The trouble I had getting sugars to carmelize led me back to the drawing board, so I looked and there it came out of the blue, was this tasty little number-Enjoy!
Apple Tart (adapted from Martha Stewart)
All-purpose flour, for rolling
1 sheet Puff Pastry
Water, for sprinkling
1/4 cup sugar
1/2 cup Applesauce
2-3 apples, your choice but I used Granny Smith apples and a Zestar apple
2 tablespoons heavy cream
1 tsp. cinnamon
1 tsp. Nutmeg
Preheat oven to 400 degrees. On a lightly floured surface, roll the puff pastry into a large rectangle approximately 1/8 inch thick. Sprinkle a baking sheet with a little water.
Transfer pastry to prepared baking sheet, and place in the refrigerator to chill, 30 minutes.
Core the apples and slice them crosswise on a mandoline as thinly as possible, about 1/16 inch thick. I hand sliced mine because I do not have a mandoline. Remove chilled pastry from refrigerator, and use a butter knife to gently make an indentation an inch or so from the edge all the way around. This will look like you’ve drawn a rectangle inside the border. This step helps insure that the inside where the topping will be will not rise as much as the ‘crust’ will
Sprinkle with 1 tablespoon sugar. Spread applesauce evenly over pastry. Place apple slices on the pastry in overlapping rows to cover, leaving a 1-inch margin around the edge. Sprinkle with remaining 3 tablespoons sugar, cinnamon, and nutmeg. Brush the edges with heavy cream and drizzle any unused cream over the tart filling as to not waste any. Bake until the edges are golden brown, about 33-35 minutes.
All-purpose flour, for rolling
1 sheet Puff Pastry
Water, for sprinkling
1/4 cup sugar
1/2 cup Applesauce
2-3 apples, your choice but I used Granny Smith apples and a Zestar apple
2 tablespoons heavy cream
1 tsp. cinnamon
1 tsp. Nutmeg
Preheat oven to 400 degrees. On a lightly floured surface, roll the puff pastry into a large rectangle approximately 1/8 inch thick. Sprinkle a baking sheet with a little water.
Transfer pastry to prepared baking sheet, and place in the refrigerator to chill, 30 minutes.
Core the apples and slice them crosswise on a mandoline as thinly as possible, about 1/16 inch thick. I hand sliced mine because I do not have a mandoline. Remove chilled pastry from refrigerator, and use a butter knife to gently make an indentation an inch or so from the edge all the way around. This will look like you’ve drawn a rectangle inside the border. This step helps insure that the inside where the topping will be will not rise as much as the ‘crust’ will
Sprinkle with 1 tablespoon sugar. Spread applesauce evenly over pastry. Place apple slices on the pastry in overlapping rows to cover, leaving a 1-inch margin around the edge. Sprinkle with remaining 3 tablespoons sugar, cinnamon, and nutmeg. Brush the edges with heavy cream and drizzle any unused cream over the tart filling as to not waste any. Bake until the edges are golden brown, about 33-35 minutes.
