French Apple Tart Recipe
A truly magical recipe for French Apple Tart not only looks nice but also tastes great! It is always prepared with Apple as the most essential ingredient. Get all set to serve French Apple Tart as a Dessert today. European folks out there will love this recipe. I am certain both of us will concur that this French Apple Tart is simply scrumptious.
Ingredients
1 10-ounce package frozen ready-to-bake puff-pastry shells
10 medium-sized Golden Delicious apples
1 cup sugar
1/2 cup butter
1/4 teaspoon almond extract
Heavy or whipping cream (optional)
Directions
1. Let frozen puff-pastry shells stand at room temperature to thaw slightly.
2. Meanwhile, peel and core apples (Golden Delicious apples with greener skin retain shape best; do not use other apples); cut each apple lengthwise in half. In heavy 10-inch skillet with heat-safe handle (or with handle covered with heavy-duty foil) over medium heat, heat sugar, butter, and almond extract until butter melts, stirring occasionally (do not use margarine because it separates from sugar during cooking). Sugar will not be completely dissolved.
3. Remove skillet from heat. Arrange apple halves on their sides around side and in center of skillet, fitting apples very tightly together. Over medium heat, heat apple mixture to boiling; boil 20 to 40 minutes, depending on juiciness of apples, until sugar mixture becomes caramel-colored. Remove from heat.
4. Preheat oven to 450°F. On floured surface, stack puff-pastry shells, one on top of the other, pressing firmly together. With floured rolling pin, roll pastry into 12-inch round. Arrange pastry round on apples; with fork, press pastry to edge of skillet. Cut slits in pastry. Bake 20 to 25 minutes, until pastry is golden.
5. Remove skillet from oven; let cool on wire rack 10 minutes. Place a dessert platter upside down over skillet and, grasping them firmly together, carefully invert tart onto dessert platter (do this over sink since tart may be extremely juicy). If you like, serve with heavy cream.
2. Meanwhile, peel and core apples (Golden Delicious apples with greener skin retain shape best; do not use other apples); cut each apple lengthwise in half. In heavy 10-inch skillet with heat-safe handle (or with handle covered with heavy-duty foil) over medium heat, heat sugar, butter, and almond extract until butter melts, stirring occasionally (do not use margarine because it separates from sugar during cooking). Sugar will not be completely dissolved.
3. Remove skillet from heat. Arrange apple halves on their sides around side and in center of skillet, fitting apples very tightly together. Over medium heat, heat apple mixture to boiling; boil 20 to 40 minutes, depending on juiciness of apples, until sugar mixture becomes caramel-colored. Remove from heat.
4. Preheat oven to 450°F. On floured surface, stack puff-pastry shells, one on top of the other, pressing firmly together. With floured rolling pin, roll pastry into 12-inch round. Arrange pastry round on apples; with fork, press pastry to edge of skillet. Cut slits in pastry. Bake 20 to 25 minutes, until pastry is golden.
5. Remove skillet from oven; let cool on wire rack 10 minutes. Place a dessert platter upside down over skillet and, grasping them firmly together, carefully invert tart onto dessert platter (do this over sink since tart may be extremely juicy). If you like, serve with heavy cream.
