I just found out that my great, great, great Grandfather was born in Rheims, France in
1826. Now I was really ready to learn how to make this dish. I found that you don't need
a cast-iron skillet. I
used an 11-inch sauté pan from ScanPan®,
which is oven proof.
I find that Braeburn apples are delicious in this recipe and I think you
will agree.
Pastry
1
(17.3 ounce) package Pepperidge Farm®
frozen puff pastry
Apple Filling
1/2
cup butter
1 cup granulated sugar
4 to 4 1/2 pounds Braeburn apples (about 8-9)
Toppings
Whipping
cream, crème fraîche or ice cream
1.
Take the frozen pastry out of the freezer and set the two
folded
sheets on a breadboard to thaw. Don't unfold them or
the
seams will break.
2. Set an 11-inch
oven-proof sauté pan over medium heat. Place
the
butter and sugar in the pan and stir occasionally while you
prepare the apples. Set the
timer for 15 minutes.
3. Peel the apples
while the sugar and butter melt into a delicious
caramel
color sauce. It will take about 15 minutes on medium,
so
keep the heat at that level to give you time to finish the
apples.
Stir the sugar now and then, it will be a thicker
consistency
almost like peanut butter and take on a light
caramel
color. Preheat oven to 425.
4. Slice the apples
and remove any core. At this point, you can
either
get really fancy or make a more rustic tart. I prefer to
just
make a rustic tart and slice up the apples any old way.
You
can slice them all perfectly, but why? This dish will be
eaten
so fast, no one will even care if it looks perfect...ah, the
beauty
of good food. Place all the apple slices in a bowl.
When
the sugar reaches the caramel color, layer the apples
into
the pan. You will notice the color of the sugar darkening
almost
immediately. This does not mean it is burning. the
color
will continue to darken into a rich delicious sauce.
5. Set the time for
25 minutes and cook the apples without
stirring
them for the full 25 minutes. You can occasionally tip
the
pan and use a large spoon to baste the other apple slices in
the
caramel syrup.
6. When the syrup
is thick, unroll the pastry and lay it out on the
bread
board. Keep one sheet in one piece and cut the other into
three
strips. Make a big square with all the pieces and then cut
out
a 12-inch circle. Prick with a fork and make four slits in
the
pastry to allow air to escape. Lay the pastry over the apples
in
the pan and then use a fork and spoon to press the edges
down
around the apples. This makes the edges so good!
7. Bake in the
preheated oven for 20 minutes. Invert onto a plate.
8. Serve with one
of your favorite toppings.
Makes 6 servings.
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