FOOD / 29
i met jesse the other day and really loved his style. today he will be showing us how to make his famous apple tart…perfect for the holidays.
Quick Carmel Apple Torte
• 1 pkg. of puff pastry sheets, thawed
• 3/4 cup of sugar
• 1/4 cup of water
• 4 Tablespoons of butter, cubed
• 3 large or 4-5 small Granny Smiths, peels cored and sliced
• 1 lemon and bowl of water to keep apple from oxidizing while prepping.
** Add any spices that you prefer and a pinch of salt. We added cinnamon, vanilla bean and allspice, but you can use nutmeg, clove, or ginger. Be creative, this is a basic recipe to explore. you can just about use any fruit.
let’s get started…
Preheat your oven to 375 degrees F. Use a rolling pin to thin and even out the pastry dough. Cut around the dish that you will be cooking in leaving 1/4 inch around the edge. Then carefully set aside on wax paper in fridge.
Place the sugar and water in a sauce pan at low/med heat. Increase heat when sugar is dissolved, and be carful not to stir the sugar when making the caramel. Keep it at a solid boil and no stirring for about 7-10 minutes or until a light golden brown (careful its magma hot, and will continue to cook off the heat). Add butter and stir until melted and smooth.
Take the caramel and carefully transfer into the cooking pan, take your apples and arrange in a nice uniform way, with the thin side slightly overlapping the one before. Each pan is different so do your best to impress.
Take the pastry and put on top of the apple carmel mixture, and fold the edge under the apples slightly. Using a sharp knife cut slices in the top of the dough so that the moisture can escape and cook evenly.
Place the pan on a baking sheet and cook for 30-45 minutes, or until puffed up and nicely golden brown. Let it cool for 5 minutes and then loosen the edges with a paring knife, carefully place another pan on top and turn over.
Serve with ice cream, whipped cream, or plain cream and enjoy!