Top Review by Erin #2
I must have cooked the caramel too long, because it turned to glass before I could pour it on the apples. I managed to save the pan after soaking it for a day, but I haven't dared try again!
- 1 cup sugar
- 1⁄3 cup water
- 5 medium firm apples, such as granny smith,mutsu and crispin (about 1 3/4 pounds)
- 2 tablespoons butter
- 1⁄2 cup sour cream
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄4 teaspoon salt
- 1 sheet prepared puff pastry, defrosted (about 1/2 pound)
Directions See How It's Made
- Preheat the oven to 400 degrees.
- Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes.
- Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes.
- Remove from the heat immediately and cool while you prepare the apples.
- Peel, core, and quarter the apples.
- Melt the butter in na 8-9 inch skillet or cast iron pan.
- Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices.
- Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften.
- While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot).
- When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples.
- Trim the corners from the pastry to make a rough circle about 10 inches in diameter.
- Fit the dough over the apples, tucking in the edges around the inside of the pan.
- Bake for 30 minutes, until the pastry is puffed and golden.
- Remove from the oven and let stand for 5 minutes.
- Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate.
- Serve warm.