French Apple Tart with Caramel Sauce
Ingredients:
Puff Pastry
Sugar
Butter
Cinnamon
Flour
Apples: Granny Smith or Oregon Hood River Valley
Utensils:
Cookie Sheet
Wax Paper
Dough Cutter 7-8” Diameter or cut around a small plate
Preparation:
1. Unthaw the Pastry one day before in the fridge.
2. Preheat the oven 375 Degrees
3. Peal, core and slice the Apples ( 1/8” slices), set aside
4. Spread the wax paper to cover the cookie Sheet
5. Dust the wax paper with Flour
6. Spread the dough and cut 4 circles of 7-8” Diameter
7. Arrange the Apple slices in circle forming a small pyramid
8. Leave ½” edge while building this pyramid
9. Add ½ Teaspoon of Butter in the center
10. Dust sugar on each ( ½ Teaspoon )
11. Sprinkle the Cinnamon
Cooking:
1. Bake in the oven at 350 Degrees for 10 minutes
2. Then turn down the heat to 325 Degrees for 10 minutes
3. The Apples should be caramelized
4. Take out from the oven and let cool down
Serving:
Sprinkle powder sugar, serve with Ice Cream
Caramel Sauce
Ingredients:
Sugar
Butter
Water
Lemon Juice
Cooking:
1. Sugar and Butter over high heat, turning constantly.
2. When color is caramel, add 2 cups of water and
lemon juice. (keep safe distance from pot while pouring the water into
the pan)
3. Bring to a boil, until liquid
4. Cook until Syrup consistency.