Apple tart recipe


1. Peel, core, and slice 3 Granny Smith apples. You can do this with an apple peeler-corer you can get for $28 from www.williams-sonoma.com You can also do it by hand. Peel each apple with a vegetable peeler. Use a small melon baller to cut the stem from the top and bottom. Cut each apple in half. (Your cut should go through the top and the bottom of the apple; you should not cut the apple in the middle.) Use the melon baller to cut away the seeds in the center. Now cut each half into even slices. You begin by slicing at the top of the apple and keep slicing until you reach the bottom. If you are careful, you should have at least 18 slices. (If you think of the apple as a globe where the stem is the North Pole, you have already cut the apple into eastern and western hemispheres. You start cutting at the North Pole. Each slice has a thickness that corresponds to 10 degrees of latitude.) Keep the slices from each apple half together.
2. Take a sheet of puff pastry and cut it into six rectangles, each about 3 inches by 4 inches. You can get sheets of puff pastry in the frozen food section of the supermarket. Pepperidge Farm is the brand we usually use. Sprinkle cinnamon sugar on the puff pastry pieces. If the puff pastry gets too warm, put it back in the freezer. Puff pastry bakes best when it is put into the oven cold.
3. Put each apple half on the rectangle of puff pastry. Sprinkle cinnamon sugar on top.
4. Bake in a 425° preheated oven for 15 minutes and then place on a cooling rack. You can cover and refrigerate for a day or so.
5. When you are ready to serve, put back in the oven for a few minutes to warm them up again. Serve with vanilla ice cream. Some adults like coffee ice cream.