Easy Apple Tart With Ol' South Custard

Easy Apple Tart With Ol' South Custard Recipe
Photo: Beth Dreiling; Styling: Cari South
Roll out the puff pastry no more than 10 minutes before apples are done; the pastry needs to stay as cold as possible for maximum puff.

Yield:

Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes
Other: 27 Minutes

Ingredients

12 to 14 Rome or Braeburn apples (about 7 lb.)
1 1/2 cups sugar
1 (17.3-oz.) package frozen puff pastry sheets, thawed

Preparation

1. Peel and core apples; cut in half lengthwise. Toss together apples and sugar; place in a 12-inch cast-iron or ovenproof skillet.

2. Cook over medium-high heat, stirring often, 20 to 30 minutes or until apples soften and start to caramelize.

3. Unfold and stack pastry sheets on top of each other on a lightly floured surface. Roll to a 12-inch square. Place on top of cooked apples, with pastry corners overlapping sides of skillet.

4. Bake at 450° for 10 to 12 minutes or until dark golden brown.

5. Cool on a wire rack 10 to 15 minutes. Carefully invert tart onto a serving plate; remove skillet. Cut tart into wedges, and serve with Ol' South Custard.

November 2006
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