Couscousit

And here is a picture of the cores:

I know you loved that one.

Next, take out your puff pastry sheet from the freezer (no way in hell was I making that pastry from scratch!) and let it thaw. Spread (or thinly slice) ½ stick of butter down in the bottom and on the sides of your cast iron pan, and then sprinkle ½ cup of sugar on top of the butter. After that, arrange your apple quarters in a pretty concentric pattern so that they fit tightly together:

Pretty, isn’t it?

Then, after setting your pan on a medium heat burner, let the sugar and butter turn into a golden brown caramel, about 25 minutes I think, and then promptly stick your pan into the oven at about 425˚ F. Let your apples bake for another 20 minutes. During the time that your apples are caramelizing and then baking, roll the puff pastry sheet to that it is large enough to cut out a 10” circle (use a dinner plate to measure), assuming you are using a 10” pan, of course. If you finish doing all this before your apples come out of the over, put the puff pastry on a baking sheet and stick it in the fridge until you need it.

When the apples come out of the oven, lay your pastry circle on top of them making sure you tuck the edges into the pan and around the apples. Prick the thing a little with a fork, but not too much (you want your apples to slightly steam and get soft). This is what it looks like:

Finally, bake your pastry covered caramel apples until the pastry turns golden brown, about 25 more minutes. This is what it looks like when it comes out of the oven:

Cool the tart for about 10 minutes then invert into a serving plate.

Now eat!!

# posted by Unknown @ 5:57 PM