2 Sticks Unsalted butter
1 c Brown sugar
1 tb Cinnamon
1 ts Nutmeg
6 Apples
(such as Cortland; Rome or
-Granny Smith)
Lemon juice
1 Homemade or prepared puff
-pastry sheet
Flour; for rolling
Preheat oven to 350 degrees. Peel, quarter, and core the apples. Rub them
with lemon juice to prevent discoloring. In a 9- or 10-inch cast-iron
skillet, melt 1 1/2 sticks butter over medium heat. Stir in sugar and
spices, bring to a slow boil and cook, stirring, until mixture is a smooth
caramel-colored sauce. Fit in apple quarters, round-side down; reduce heat
to low. On a lightly-floured work surface roll out puff pastry until it is
1-inch in diameter larger than skillet. Prick all over with a pastry docker
or with tines of a fork. Dot tops of apples with remaining 1/2 stick
butter. Fit pastry round carefully over apples, tucking in edges. Transfer
to oven and bake 25 minutes, or until pastry is golden-brown. Remove
skillet from oven. To unmold, loosen pastry around edges with a small,
sharp knife. Invert a serving plate over top of pan. Using oven mitts, hold
both pan and plate and in one motion, flip pan upside-down and set down.
Tap bottom of pan gently to make sure tart is released. Lift off pan and
serve warm or at room temperature. This recipe yields 8 to 10 servings.
Yields
8 servings
