Materials:
1 lemon, halved
2 to 3 Granny Smith apples
1 ready−to−use puff pastry sheet, 8 to 10 ounces (available in
supermarkets)
1 tablespoon melted butter
Preparation:
Heat oven to 425F. Squeeze the lemon into a wide, shallow dish, and top with
cold water. Peel and core apples, then cut in half. Immerse apples in lemon
water. Place puff pastry on a large baking sheet. Use a sharp knife to
lightly score a half−inch border; do not cut all the way through. (This will
allow a frame of pastry to rise above the apple filling.) Refrigerate until
needed. Pat apples dry, and cut each half into quarters. Slice each quarter
thinly. Remove pastry from refrigerator, and sprinkle with 1 tablespoon
sugar. Working inside scored lines, place neat rows of closely overlapping
apples, until pastry is covered. Brush apples with melted butter, and
sprinkle with remaining sugar. Bake until pastry puffs around apples and
fruit is soft and lightly colored, 20 to 25 minutes. Serve warm.
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