|Apple Tart on Puff Pastry. Lucy Mercer/A Cook and Her Books|
The recipe is based on one from The Gourmet Cookbook and is also found on Epicurious.com.
Thin Apple Tarts
2 Golden Delicous apples, peeled, cored, and halved
1/2 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
1. Using a mandolin, cut apple halves crosswise into 1/16-inch-thick slices and transfer to a bowl.
2. Bring water, sugar, lemon juice, and butter to a boil in a small saucepan, stirring until sugar is dissolved, then pour over apples. Turn apples until slightly wilted, then drain in a colander set over a pot used to cook the syrup, reserving liquid.
3. Preheat oven to 425°F. Roll out pastry sheet on a lightly floured surface into a square and cut out 4 (6-inch) rounds, using a small plate as a guide. Transfer rounds to a lightly buttered, Silpat-lined baking sheet and top with overlapping apple slices. Bake in middle of oven until golden brown, about 25 minutes.
4. Boil reserved liquid in saucepan until reduced to about 1/3 cup, then brush on baked tarts. In my neck of the woods, this is considered a showstopper of a dessert. Leftovers make a pretty snazzy breakfast (and for those who judge me, it's got to be better for you than a Pop-Tart). I will definitely make these again.