Courtesy of The Balthazar Cookbook by Keith McNally, Riad Nasr, and Lee Hanson
Ingredients
- 5 large Northern Spy apples
- 2 tablespoons butter
- 10-inch puff pastry dough, thawed
- ¼ cup demerara sugar
- ¼ cup ice cider
Preparation
Butter a false bottom tart pan (round or oblong) and line it with thawed puff pastry dough.
Peel, core, and dice 3 Northern Spy apples into ½-inch cubes.
Melt the butter in a large sauté pan and add the apples, sugar, and ice cider. Sauté and reduce until the apples are golden and the liquid is syrupy. Put aside to cool.
Peel, core, and thinly slice the remaining apples. Pour the apple mixture into the prepared tart pan and arrange the slices over the sautéed apples, starting in the center and fanning outward. Brush the top of the tart with melted butter.
Bake at 375°F for 18 to 20 minutes, until the top is golden brown. Serve with crème fraîche.
