Apple Pizza Tart with Mulled Cider Glaze

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Apple Pizza Tart with Mulled Cider Glaze Ingredients

1/2 lb Puff pastry; store bought	1 c Apple cider
All-purpose flour	1 Cinnamon stick
3 Granny Smith apples; (to 4)	1/2 c Sugar
Juice and rinds of 2 lemons	1/2 ts Vanilla extract
2 tb Sugar	Ice cream or creme fraiche;
=== GLAZE ===

Instructions for Apple Pizza Tart with Mulled Cider Glaze

Thaw pastry in wrapper according to package instructions. Refrigerate until ready to use. Heat oven to 450 degrees. On a floured surface, roll out pastry in one direction to a 14-inch square. Prevent rolling pin from sticking by lightly sprinkling pastry with flour, brush away excess; rotate dough a quarter turn after each pass. Using a 12-inch tart pan as a guide, trim pastry to form a circle. Fold it in half, transfer to a parchment-lined 14- by 16-inch baking sheet, unfold, and chill at least 15 minutes. Peel the apples, and place them in a large nonreactive bowl with lemon juice and rinds to prevent discoloration. Add just enough water to cover. Cut each apple into quarters, and remove core; slice thinly (no more than 1/8-inch thick) with a sharp knife. Remove pastry from refrigerator, and, working quickly, arrange apple slices in neat, concentric circles to about 1/2 inch from edge of pastry. Sprinkle with 2 tablespoons sugar, and bake for 15 minutes; rotate baking sheet after 7 minutes for even baking. While tart bakes, prepare mulled cider glaze by combining cider, cinnamon, sugar and vanilla in a saute pan. Cook over medium heat 12 to 15 minutes, stirring frequently, until mixture thickens and reduces to a syrup a quarter to a third of its original volume. Keep warm until brushed onto tart. Reduce heat to 375 degrees. Remove tart; place an inverted 12 inch tart ring around it to keep edges from burning. Brush lightly with glaze (reserve a quarter of still-warm glaze for serving); return tart to oven 10 to 15 minutes, or until apples begin to caramelize. Remove tart from oven; carefully brush with remaining glaze. Cool 15 minutes; slice into wedges with a pizza wheel. Serve with ice cream or a dollop of creme fraiche. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 107 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 28g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Main Ingredient: ApplesCuisine: Uncategorized

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