- medium apples - 6 pieces
- lemon, juice - 1/2 Pieces
- Butter - 6 Art. spoons
- sugar - 1 1/3 Cups
- puff pastry - 1 Piece
1. Peel the apples, cut them in half and remove the core. Cut each half into 2 parts. Stir the apples in a bowl with lemon juice and 1/3 cup sugar. Leave to stand for 15 minutes. 2. Melt the butter in a frying pan over medium heat. Pour out the remaining 1 cup of sugar and beat the mixture to the color of pale caramel. 3. Remove from heat, add the apples in one layer, and then top on the second layer of the remaining slices, starting from the center. 4. Return the frying pan to the stove and cook for 20-25 minutes on moderately high heat. Spoon periodically scoop the caramel and water it with apples. 5. If you think that apples in the center are prepared faster than others, change them in places. During cooking, apples will decrease in size and the second layer, possibly, will disappear. 6. Preheat the oven to 200 degrees. Roll out the test circle under the shape and trim, if necessary. Make four holes in the test. Remove the frying pan from the heat and lay the dough over the apples. Fill the dough around the edges under the apples. Bake until the dough turns golden, about 20 minutes. Serve the tart with whipped cream.
Servings: 8