Sauteed Fuji Apple Tart Food

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

SAUTEED FUJI APPLE TART

Steps:

• For The Shells Pre-heat the oven to 425 F. Cut out 12 - 3" round discs of puff pastry. Place 6 of them on a parchment paper lined baking pan. Cut a 2" hole out of the center of the remaining six discs to make rings. Lightly brush the egg wash over the discs taking care not to let it drip down the sides. Place the rings onto the discs and lightly press them into place. Brush the top of the rings with egg wash. Place 2" ramekins in the four corners of the baking pan and place a greased baking pan on the top. Bake for 15 minutes or until the dough puffs to meet the top baking pan. Reduce the heat to 350 F. and bake until golden brown. Cool and reserve. For The Ice Cream Combine the half & half, cream, cinnamon, star anise and vanilla bean into a pot and bring to a slow boil. Remove from the heat and infuse for one hour. Whisk the yolks together with the sugar. Bring the cream mixture back to a boil and temper into the egg mixture. Return to the fire and cook, stirring slowly, until the mixture coats the back of a spoon. Strain, chill and freeze in an ice cream machine. For The Calvados Cream Combine milk, cream and vanilla bean in a small sauce pan and bring to a boil. Whisk the yolks together with the sugar and sift in the flour. Temper the cream mixture into the egg mixture1/3 and 2/3 then return to the stove and bring back to a boil. Cook until thick, stirring continuously. Strain and chill. Fold in Calvados and whipped cream. Apples & Serve Peel the apples and remove the cores. Cut into six wedges each. Combine the sugar, cinnamon, cloves and nutmeg. Place the apples into a roasting pan and sprinkle with the sugar mixture. Add butter and Calvados and roast for 350 F. for 15 minutes, stirring occasionally. Place a spoonful of the Calvados cream into each shell followed by roasted apples. Garnish with a scoop of ice cream.

FUJI APPLE TARTE TATIN

Steps:

• Position rack in top third of oven and preheat to 425°F. Spray 8-inch-diameter cake pan with 3-inch-high sides with nonstick spray. Peel, quarter and core apples; place in bowl and set aside.
• Combine sugar and 6 tablespoons water in heavy medium saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. 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. Remove pan from heat. Add butter (caramel will bubble vigorously); stir to blend. Pour caramel into prepared pan. Let cool 5 minutes.
• Working carefully, stand apples on end in concentric circles in pan, crowding together as much as possible. Cut any remaining apple quarters into thin wedges; insert into empty spaces. Place pan directly over medium heat and bring caramel to simmer, about 2 minutes.
• 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.
• Meanwhile, unfold pastry sheet on work surface. Using 9-inch tart pan bottom as aid, cut out 9-inch round; pierce all over with fork. Chill until ready to use.
• Remove pan from oven. Top apples with pastry; tuck in edges. Return to oven; bake until pastry is golden, about 20 minutes. Transfer pan to rack. Cool tart completely in pan, about 3 hours.
• Place platter atop pan. Hold platter and pan and invert; tart will fall out onto platter. Cut into wedges and serve.