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Ingredients:
8 ounces thawed pastry (pastry sheets)
4 firm apples (Cortland, Winesap, Golden Delicious)
1/4 cup sugar
3 tablespoons unsalted butter
Confectioners' sugar
Instructions:
Place the pastry dough on a floured surface. Trace the circumference of the tarte or pie pan. Cut and place the trimmings on top of the circle.
Press down, turn the dough over, and roll evenly in all directions to keep the dough circular. Lift often to keep from sticking. Relax the dough when it reaches 10 inches in diameter for about 15 minutes.
Wet a 12-inch tarte pan (do not dry). Roll out the relaxed dough to a 14-inch diameter circle. Transfer to the wet pan. Pat in place and trim to fit the pan. Cover and chill.
Peel, core, and thinly slice the apples.
Prick the chilled pastry with the tines of a fork. Sprinkle the dough with 2 tablespoons of sugar.
Place the apple slices in pastry, slightly overlapping in rows of concentric circles.
Sprinkle with the remaining 2 tablespoons of sugar and dot with the butter. Cover and refrigerate until ready to bake.
Bake the tarte in a 475 degree oven for 20 minutes on the lowest rack.
Dust with confectioners' sugar.
Transfer to the uppermost rack and bake for 5 more minutes until browned.
Serve immediately! Absolutely delicious!
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Copyright © 1999 - 2004 Lanier Publishing International
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