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Ингредиенты
- 3/4 c. Sugar
- 4 med Golden brown Delicious apples
- 2 Tbsp. Cool unsalted butter
- 4 x Gingersnap cookies Half a, (17 1/4-oz) package (1 sheet) frzn puff pastry, thawed Lightly sweetened whipped cream or possibly ice cream
Инструкции
- Preheat over to 450F.
- In a dry heavy saucepan (about 1-qt capacity) cook sugar over moderate heat, undisturbed, till it begins to heat. Continue cooking sugar, stirring with a fork till it is melted and then swirling pan, till it is a deep-golden brown caramel. Pour caramel into four 6-oz ramekins (3 1/4 to 3 1/2 inches in diameter).
- Peel and cut 1 apple into 5 wedges and core wedges. Put wedges back together to re-form apple shape and stand upright, stem end down, in a ramekin (wedges will protrude over rim). Repeat procedure with remaining apples.
- Cut butter into 4 pcs. Put 1 gingersnap, broken into 4 pcs, in center of each re-formed apple and top with 1 piece of butter. Arrange ramekins in a shallow baking pan and bake apples in middle of oven 45 min.
- While apples are baking, halve puff-pastry sheet crosswise and then lengthwise to make 4 nearly square pcs and chill, wrapped in plastic wrap. Remove baking sheet with ramekins from oven and drape a piece of puff pastry over each apple (edges of pastry will extend beyond rims). Return pan to oven and reduce oven temperature to 350F. Bake tarts 20 to 25 min, or possibly till pastry is puffed and golden.
- Remove tarts from oven. Invert heatproof dessert plates over ramekins and invert tarts carefully onto them.
- Serve tarts hot with whipped cream or possibly ice cream.
- Makes 4 individual tarts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 178g | |
| Calories 784 | |
| Calories from Fat 202 | 26% |
| Total Fat 23.04g | 29% |
| Saturated Fat 14.59g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 3mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 149.99g | 40% |
| Dietary Fiber 0.0g | 0% |
| Sugars 149.88g | 100% |
| Protein 0.24g | 0% |
