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Ingredients:1 sheet pre-made puff pastry dough
6 Tbsp. butter 1 C. + 2 Tbsp. granulated sugar
2 Tbsp. brandy or calvados (optional)
1. Roll out the puff pastry to 1/4" thick, wrap and chill.
2. Cut the chilled puff pastry into a disc, approximately 12" in diameter and refrigerate until needed.
3. Peel, halve and core the apples.
4. Put the butter in a 10" sauté pan and melt over medium heat.
5. Place the apple halves round side down in the pan
6. Once the apples are coated in butter, add the sugar and toss the apples until all of the sugar and butter are combined.
7. Cook until the sugar is a dark, nutty brown caramel. If using brandy or calvados, turn off the heat and add. Turn the flame back on and flambé.
8. Remove the pan from the heat and cool.
9. Tightly cover the pan with a round of puff pastry.
10. Bake the tart at 350 degrees Fahrenheit for 35-40 minutes, or until the pastry is nicely browned and baked through.
11. Remove the tart from the oven and immediately un-mold it onto a plate or serving dish.
12. Serve the tart warm with ice cream, crème fraiche or crème Chantilly.
Recipe by Romina Rasmussen, pastry chef, Les Madeleines Café in Salt Lake.