Mitchel London's Rustic Apple Tart
- 8 large Golden Delicious apples, peeled, cored and cut into quarters
- 1 cup sugar
- 2 sticks sweet butter, very cold
- 3/4 pound of puff pastry
- 2 eggs, beaten
- Preheat the oven to 425 degrees.
- Place the apples in a bowl and sprinkle with cup of the sugar.
- Place the apples on a baking sheet in a flat layer.
- Cut 1 sticks of the butter into small pieces and scatter over the apples.
- Bake for 18 minutes.
- Remove from oven, toss the apples and bake 10 to 15 minutes more, until the apples begin to brown.
- Remove and cool.
- Roll the puff pastry in 6 circles about inch thick and 7 inches in diameter on a floured surface.
- Place each round on a cookie sheet lined with parchment.
- Top the middle of each round with about cup of apples.
- Fold the dough's borders over the apples, leaving a hole in the middle.
- Refrigerate for at least 15 minutes or up to 1 day.
- With a pastry brush, sweep the beaten egg over the dough.
- Sprinkle tablespoon sugar in the tarts' uncovered centers, then top each with tablespoon of the remaining butter.
- Bake for 12 to 15 minutes, until golden brown.
golden delicious apples, sugar, sweet butter, pastry, eggs
Taken from cooking.nytimes.com/recipes/7414 (may not work)