Ingredients

5 apples, Ambrosia or Honeycrisp

1/2 cup brown sugar

3 tablespoons butter

Vanilla

Puff pastry, my rough puff recipe or store-bought

Optional:1 tablespoon bourbon or other alcohol of your choice.

Equipment:

Any pan of your choosing, I use a 9″ cake pan.

Small saucepan

Mixing bowl

Knife

Method:

Preheat oven to 375°F (190°C).

Melt butter in saucepan. Add brown sugar and vanilla. Add alcohol now if you’re including. The mixture should look like wet sand.

Grease cake pan with butter, including the sides.

Add melted butter mixture to the saucepan and spread evenly across the bottom.

Lay apples in a pattern starting from the outside and working your way to the middle. Keep them as tight as possible.

Roll puff pastry out to a circle 1 inch larger than the pan. Lay on top of apples and tuck the pastry down the sides of the apples a little to seal the pan.

Bake, approximately one hour, until the caramel underneath has thickened.

Remove from oven and let cool for 10 to 15 minutes.

Place a serving dish over top of your cake pan and invert to release the tart. If it’s stuck in the pan place on the stove top briefly. This will heat the caramel slightly and allow the tart to release from the pan.

Serve and enjoy