 Wolfgang's Classic Apple Tart Show Me Arrange apples in a
continuous circle starting at the outside edge of the pan.
Sprinkle sugar over the apples. Dot with small chunks of butter.
Using a large plate cut out a circle of dough a little larger
than a 10-inch baking pan.  Wolfgang's Classic Apple Tart
Serves 8  There are many versions of the classic French apple
tart called tarte tatin. This is my favorite. Cooking the apples
and puff pastry separately and combining them at the last moment
ensures the pastry will be light and stay crisp.    • 1/2 cup
unsalted butter   • 12 medium Golden Delicious apples, cored,
quartered, and peeled   • 1 cup sugar   • 1/2 pound Puff Pastry
• 1/2 cup sugar, for glaze   1. Preheat the oven to 450° F.   2.
Using half the butter, heavily coat the bottom and sides of a 10
x 3-inch round cake pan.   3. Arrange apples in the pan in a
continuous circle (starting at the edge of the pan), piling one
on top of the other — the first row of apples with rounded side
down, the remaining