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

1. Preheat the oven to 425 degrees.
2. Place the apples in a bowl and sprinkle with cup of the sugar.
3. Place the apples on a baking sheet in a flat layer.
4. Cut 1 sticks of the butter into small pieces and scatter over the apples.
5. Bake for 18 minutes.
6. Remove from oven, toss the apples and bake 10 to 15 minutes more, until the apples begin to brown.
7. Remove and cool.
8. Roll the puff pastry in 6 circles about inch thick and 7 inches in diameter on a floured surface.
9. Place each round on a cookie sheet lined with parchment.
10. Top the middle of each round with about cup of apples.
11. Fold the dough's borders over the apples, leaving a hole in the middle.
12. Refrigerate for at least 15 minutes or up to 1 day.
13. With a pastry brush, sweep the beaten egg over the dough.
14. Sprinkle tablespoon sugar in the tarts' uncovered centers, then top each with tablespoon of the remaining butter.
15. 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)