October 9, 2018
I’d like to say that the crisp fall weather is here, but it isn’t. Is it just me, or is the weather getting stranger and stranger? Never mind – we have delightful fall vegetables to enjoy.
So, how about something a little bit different for these uncertain days? I’m thinking apples. I’m thinking about warming up the house with the scent of butter and sugar, of juicy apples and cinnamon. This recipe is for my go-to dessert when there’s not much time, but I want to impress company. The recipe is for individual apple tarts. So easy to make and so delicious!
CARAMELIZED APPLE TARTS
1 pkg Pepperidge Farm puff pastry sheets, thawed in the refrigerator
4 apples (I like to use a combination of red apples and green apples)
3 TBS cold unsalted butter
1 cup sugar
1 tsp vanilla or 1 vanilla bean
1. Preheat the oven to 400 degrees.
2. Wash the apples and core them, but do not peel them. Cut each apple into thin slices.
3. Unwrap the sheets of puff pastry and, using a saucer as a pattern, trace a circle for each tart.
4. Place the pastry circles on an ungreased cookie sheet or sheet pan.
5. Arrange the apple slices on each circle, overlapping and alternating red and green apple slices in a pinwheel pattern.
6. Dot each tart with butter pieces. Scatter sugar over the tarts, and then sprinkle with vanilla extract or vanilla bean. Finally, sprinkle a little cinnamon on each one.
7. Bake the tarts until the pastry is golden brown and the apples are soft.
8. Serve warm or at room temperature. You can even serve them cold.
HELPFUL HINT: These tarts are great with a scoop of ice cream on the side. I sometimes even sprinkle a little apple liqueur, like Calvados on the tarts to give them a little kick. You can also serve them with whipped cream spiked with Calvados.
So, I hope you get some apple cider and drink it with these apple tarts on a cool evening. Enjoy!
Have a delicious week.