Recipe by Boomette
From Rachael Ray. It takes only 5 ingredients.
Top Review by I'mPat
This recipe was one that went between 3 and 4 stars but we had problems, I could only fit 9 apples into the pan and because of the pan I used (the only one I had of the right size) I couldn't go over 190C fan forced which I think wasn't hot enough to really cook the pastry properly, though browned it was still undercooked (though it looked good when I took out of the oven, even allowing an extra 5 minutes and also our pastry sheets where a little on the small side to cover the dish so had to stretch a little. would buy the block of puff pastry to use in this recipe in future). Our other issue was I used Gala apples as suggested but they were a little mushy to the taste (we like a firm taste in our apple) though they did hold there shape well, so would also look at a different variety to suit us. Still enjoyed with a dollop of cream. Thank you Boomette, made for Please Review My Recipes.
- 4 tablespoons butter
- 1⁄2 cup sugar
- 10 gala apples, peeled, cored and halved
- 1 sheet puff pastry
- 1 cup heavy cream
- 1 teaspoon sugar
Directions See How It's Made
- In a 9-inch cast-iron skillet, melt butter over medium heat. Sprinkle 1/2 cup sugar evenly into the pan.
- Arrange the apples in the pan. Increase the heat slightly, so the sugar simmers, and cook until the liquid in the pan is caramelized, 25 to 30 minutes. Transfer to a 425 F oven and bake until the apples are tender, about 15 minutes.
- Unfold 1 sheet of puff pastry on a lightly floured surface. Place a plate on top and trim around the edges to make a pastry round; refrigerate until the apples are done.
- Position the pastry over the apples and bake until deep golden and crisp, 15 to 20 minutes; let cool for 20 minutes before inverting onto a rimmed platter.
- Whip the heavy cream with the 1 tsp sugar until soft peaks form; serve with the tart.