Categories: Desserts, French 
      Yield: 4 servings 
  
    1/2 lb Puff pastry                              - and tossed with 
           -(fresh or thawed frozen)                Lemon juice 
      1 c  Sugar                             1/2 ts Cinnamon 
    1/4 c  Water                             1/4 c  Unsalted butter; melted 
      5 lb Golden Delicious apples                  Sugar 
           - peeled, cored, quartered      
  
  FOR PASTRY: Preheat oven to 300 F.  Roll pastry 1/8 inch thick.  Cut into 
  circle 1 inch larger than diameter of 1-quart-souffle dish.  Transfer to 
  baking sheet, prick with fork and bake 30 minutes.  If not quite browned, 
  increase heat to 350 F.  Combine 1/2 cup sugar with water in 8-inch skillet 
  and cook, swirling pan frequently, until carmelized.  Pour into 1-quart 
  souffle dish.  Begin adding apples, arranging vertically (fill dish as 
  compactly as possible since fruit will shrink during baking).  Lay 
  remaining apples (or as many as possible) on top. 
   
  Sprinkle with remaining 1/2 cup sugar and cinnamon.  Pour melted butter 
  evenly over top.  Cover with foil, making several slits to allow steam to 
  escape.  Lay piece of foil on lower oven rack to catch any juices that 
  might overflow.  Bake, basting frequently, until apples are tender, about 
  1-1/2 hours.  Remove from oven and cool 15 minute.  Carefully pour off 
  juices into 8-inch skillet and boil over medium-high heat until reduced and 
  carmelized. 
   
  Run knife around inside of souffle dish to loosen apples.  Set pastry over 
  fruit.  Place serving plate on top and invert.  Pour carmelized juices over 
  top.  Heat heavy skillet until quite hot.  Dust tarte with sugar and hold 
  bottom of hot skillet over top of tarte to sear sugar, or place under 
  broiler.  Repeat 3 more times.  Serve warm or cold. 
   
  Source: Ernie's - San Francisco, California Favorite Restaurant Recipes - 
  by 0-89535-100-5 Typed for you by Karen Mintzias