Special Apple Tart

Materials:

1 lemon, halved

2 to 3 Granny Smith apples

1 ready−to−use puff pastry sheet, 8 to 10 ounces (available in

supermarkets)

2 tablespoons superfine sugar

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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