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.

by 0-89535-100-5 Typed for you by Karen Mintzias