-
1
Position rack in top third of oven and preheat to 425F.
-
2
Spray 8-inch-diameter cake pan with 3-inch-high sides with nonstick spray.
-
3
Peel, quarter and core apples; place in bowl and set aside.
-
4
Combine sugar and 6 tablespoons water in heavy medium saucepan.
-
5
Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush.
-
6
Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
-
7
Remove pan from heat.
-
8
Add butter (caramel will bubble vigorously); stir to blend.
-
9
Pour caramel into prepared pan.
-
10
Let cool 5 minutes.
-
11
Working carefully, stand apples on end in concentric circles in pan, crowding together as much as possible.
-
12
Cut any remaining apple quarters into thin wedges; insert into empty spaces.
-
13
Place pan directly over medium heat and bring caramel to simmer, about 2 minutes.
-
14
Place pan in oven; bake until apples are tender and caramel bubbles thickly, occasionally pressing apples lightly with spatula to compact, about 1 1/2 hours.
-
15
Meanwhile, unfold pastry sheet on work surface.
-
16
Using 9-inch tart pan bottom as aid, cut out 9-inch round; pierce all over with fork.
-
17
Chill until ready to use.
-
18
Remove pan from oven.
-
19
Top apples with pastry; tuck in edges.
-
20
Return to oven; bake until pastry is golden, about 20 minutes.
-
21
Transfer pan to rack.
-
22
Cool tart completely in pan, about 3 hours.
-
23
Place platter atop pan.
-
24
Hold platter and pan and invert; tart will fall out onto platter.
-
25
Cut into wedges and serve.
