Upside-down skillet apple tart

Yield: 8 servings

Measure Ingredient
2.00 \N sticks unsalted butter
1.00 cup brown sugar
1.00 tablespoon cinnamon
1.00 teaspoon nutmeg
6.00 \N apples
1 \N (such as cortland; rome or granny smith)
1 \N lemon juice
1.00 \N homemade or prepared puff pastry sh; eet
1 \N flour; for rolling

Preheat oven to 350 degrees. Peel, quarter, and core the apples. Rub them with lemon juice to prevent discoloring. In a 9- or 10-inch cast-iron skillet, melt 1½ sticks butter over medium heat. Stir in sugar and spices, bring to a slow boil and cook, stirring, until mixture is a smooth caramel-colored sauce. Fit in apple quarters, round-side down; reduce heat to low. On a lightly-floured work surface roll out puff pastry until it is 1-inch in diameter larger than skillet. Prick all over with a pastry docker or with tines of a fork. Dot tops of apples with remaining ½ stick butter. Fit pastry round carefully over apples, tucking in edges. Transfer to oven and bake 25 minutes, or until pastry is golden-brown. Remove skillet from oven. To unmold, loosen pastry around edges with a small, sharp knife. Invert a serving plate over top of pan. Using oven mitts, hold both pan and plate and in one motion, flip pan upside-down and set down. Tap bottom of pan gently to make sure tart is released. Lift off pan and serve warm or at room temperature. This recipe yields 8 to 10 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-054 broadcast 04-09-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-20-1997

Recipe by: Emeril Lagasse

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