|The finished product!|
Our next problem was that I had bought fillo dough instead of puff pastry. They are right next to each other in the freezer case... but not interchangeable. I didn't realize until I had it out of the package that it was the wrong thing! Luckily Chris came to our rescue and made the trip to Publix that saved the day. In the end, the tartes were delicious and hopefully if we decide to make them again they won't be as much of a struggle!
1 1/2 Tablespoons water
1/2 cup sugar
1/3 cup heavy cream
6 Golden Delicious apples, peeled, halved and cored
1 sheet puff pastry, store bought, thawed
sugar for sprinkling
vanilla ice cream to serve with tartes
Preheat the oven to 400 degrees F.
Stir sugar and water in a small saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 6 minutes. Add cream (mixture will bubble). Remove from heat and pour into the ramekins, dividing evenly among all 6.
Arrange 1 apple half, cut side down on top of the caramel in the bottom of each ramekin. Take the remaining halves and cut them into wedges so you can fill the gaps in the top of each ramekin to create a level surface on which the pastry will lie across. Sprinkle apples with some sugar.
Roll the pastry out use a cookie-cutter to cut out circles the size of the ramekins and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes.
It's important to let the tartes rest because if you turn them out too soon, they won't hold their shape.
Put a plate on top of the cooled ramekin and flip both over. Lift the ramekin up slowly. Add a scoop of ice cream and enjoy!