** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Thaw pastry in wrapper according to package instructions.
2. Refrigerate until ready to use. Heat oven to 450 degrees.
3. On a floured surface, roll out pastry in one direction to a 14-inch square.
4. Prevent rolling pin from sticking by lightly sprinkling pastry with flour, brush away excess; rotate dough a quarter turn after each pass.
5. Using a 12-inch tart pan as a guide, trim pastry to form a circle.
6. Fold it in half, transfer to a parchment-lined 14- by 16-inch baking sheet, unfold, and chill at least 15 minutes.
7. Peel the apples, and place them in a large nonreactive bowl with lemon juice and rinds to prevent discoloration.
8. 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.
9. Remove pastry from refrigerator, and, working quickly, arrange apple slices in neat, concentric circles to about 1/2 inch from edge of pastry.
10. Sprinkle with 2 tablespoons sugar, and bake for 15 minutes; rotate baking sheet after 7 minutes for even baking.
11. While tart bakes, prepare mulled cider glaze by combining cider, cinnamon, sugar and vanilla in a saute pan.
12. 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.
13. Keep warm until brushed onto tart. Reduce heat to 375 degrees.
14. Remove tart; place an inverted 12 inch tart ring around it to keep edges from burning.
15. 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.
16. Remove tart from oven; carefully brush with remaining glaze.
17. Cool 15 minutes; slice into wedges with a pizza wheel.
18. Serve with ice cream or a dollop of creme fraiche.
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Dietary Notes:
This recipe is very low-sodium with 102.67mg per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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