TARTE AUX POMMES

TARTE AUX POMMES image

Yield 4-8 Slices

Number Of Ingredients 5

Ingredients

2 apples (Golden Delicious preferred);
3 tbsp of butter;
1 puff pastry sheet;
1/4 cup of white granulated sugar;
Creme Fraiche, as desired.

Steps:

Total Prep. Time: 10 minutes. Total Cook Time: 20 minutes. Pre-Heat Oven to 375 deg. Farenheit. Remove the puff pastry from its packaging and let it dethaw in the fridge, about 20 minutes. Place the puff pastry sheet on a greased cookie sheet. Place a round plate on the puff pastry and cut along the edge until the puff pastry is round. Halve the apples sideways, and cut out the core. Peel each half, and cut in half lengthwise. Slice each quarter of apple into thin slices, until all slices resemble crescents. Reserve the small end pieces. Melt the 2 tbsp. of butter in either a pot on low heat or in the microwave for 10 seconds. Brush the puff pastry with the melted butter until completely brushed with butter. Arrange the apple slices, layered, one on top of another, in a circular patter around the rim of the puff pastry. Use the remaining apple slices and the smaller end pieces and arrange in the middle of the puff pastry. Brush the arranged apple slices with remaining butter. Place in oven and bake for 20 minutes. Remove apple tart from the oven and sprinkle sugar over all the apple slices. Using the kitchen torch, caramelize the sugar that has been sprinkled on the apple slices. Best method is to place the torch as close as possible to the sugar for a few moments. The apple slices will cinge and brown as you go along, do not be alarmed, this gives the apples a nice crisp and makes the dish look very rustic. Serve immediately after carmelizing the sugar. Serve each slice with a dolop of creme fraiche on the side.