Recipe: Apple Tart (using puff pastry and cider reduction)

APPLE TART

2 sheets puffed pastry, thawed to room temperature
1 cup finely chopped walnuts
4 tablespoons brown sugar
1 cup apple cider
5 medium sized cooking apples (Granny Smith)
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

FOR THE CRUST:
Place puffed pastry on a cookie sheet. Crimp the edges to create a border.

PREPARE THE FILLING:
When the pastry is ready, finely chop the walnuts then add the brown sugar and blend. Spread this evenly over the pastry.

For richer flavor, on the stove reduce the apple cider to half its amount by letting it boil for about 10 minutes.

While the cider is reducing, peel and core the apples; slice them into thin wedges.

Preheat oven to 350 degrees F.

Add the apples to the finished cider reduction along with the sugar, cinnamon, nutmeg, and allspice. Let the apples simmer for about 10 minutes and remove them from the heat while they are still firm. Arrange the apples in rows on the tart.

Bake at 350 degrees for about 35 minutes.

Adapted from source: B Allen Smith