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Total Prep. Time: 10 minutes.
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Total Cook Time: 20 minutes.
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Pre-Heat Oven to 375 deg. Farenheit.
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Remove the puff pastry from its packaging and let it dethaw in the fridge, about 20 minutes.
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Place the puff pastry sheet on a greased cookie sheet.
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Place a round plate on the puff pastry and cut along the edge until the puff pastry is round.
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Halve the apples sideways, and cut out the core.
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Peel each half, and cut in half lengthwise.
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Slice each quarter of apple into thin slices, until all slices resemble crescents.
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Reserve the small end pieces.
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Melt the 2 tbsp. of butter in either a pot on low heat or in the microwave for 10 seconds.
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Brush the puff pastry with the melted butter until completely brushed with butter.
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Arrange the apple slices, layered, one on top of another, in a circular patter around the rim of the puff pastry.
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Use the remaining apple slices and the smaller end pieces and arrange in the middle of the puff pastry.
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Brush the arranged apple slices with remaining butter.
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Place in oven and bake for 20 minutes.
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Remove apple tart from the oven and sprinkle sugar over all the apple slices.
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Using the kitchen torch, caramelize the sugar that has been sprinkled on the apple slices. Best method is to place the torch as close as possible to the sugar for a few moments. The apple slices will cinge and brown as you go along, do not be alarmed, this gives the apples a nice crisp and makes the dish look very rustic.
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Serve immediately after carmelizing the sugar.
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Serve each slice with a dolop of creme fraiche on the side.
