Directions: |
Directions:1. Poach apples according to the recipe below, removing them from the syrup while they are still slightly firm; omit the cooling period in the syrup. Transfer apples to a strainer set over a bowl and allow them to cool completely.
2. Meanwhile, pour sugar and water into a 10-inch cast-iron frying pan. Set over medium heat and cook, watching carefully, until sugar syrup reaches a golden brown. Remove immediately from heat and set the pan on a cool surface. The caramelized sugar will harden.
3. Place 1 apple half, rounded side down, on the caramelized sugar in the center of the pan. Surround with 6 of the remaining halves, placing them close together. Slice the last half into 6 slices and place them in the spaces between the apples in the ring, with their rounded edges outwards.
4. Melt the butter in a saucepan. Whisk in lemon juice, nutmeg and applejack, and drizzle over apples.
5. Preheat oven to 425°F.
6. Roll out puff pastry to ¼ inch thickness, and cut out a round 12 inches in diameter. Place over apples and roll edges of pastry back 1 inch all around to give edges a finished look.
7. Place the tart in the preheated oven; preheating is very important to ensure puff pastry rising. Bake for 30 to 35 minutes or until pastry is a deep golden brown and syrup is bubbling around edges. If pastry browns too quickly, cover it with a piece of foil.
8. When tart is done, remove from oven and let it sit for 15 minutes. Invert onto a serving platter. Serve warm or at room temperature.
Poached Fruit
1 ½ cup granulated sugar
piece of cinnamon stick
6 whole cloves
half a vanilla bean
zest of 1 lemon, cut into fine juienne
1 pound fruit of your choice
1. Combine sugar, cinnamon stick, cloves, vanilla bean and the lemon zest in 1 quart water. Simmer for 10 minutes.
2. Add 1 pound fruit of your choice (apples and pears should be peeled, cored and quartered, peaches and apricots should be poached whole and peeled only after they are cool). Bring syrup back to the simmer and cook fruit gently for about 12 minutes or until fruit is tender but not mushy. Do not overcook.
3. Remove pan from heat and let fruit cool in the syrup. The fruit is now ready to be served, but can be stored in the poaching liquid in the refrigerator. |
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