I’m going to give you Ina Garten’s original recipe modified
because I had to improvise a bit.
I accidentally purchased the mini appetizer sized puffed pastry where
the top comes off, so I rolled those out into a round shape, which worked perfectly. I also mixed my apples with the
suggested Granny Smith and a few red apples that we purchased from the local Farmer’s
Market.
Apple Tarts - Ina Garten's recipe modified
1 pkg.
(2 sheets) frozen puff pastry, defrosted
4 small Granny Smith apples
3/4 cup
sugar (I used less)
6 tablespoons
soy butter, small-diced (I eye
balled it)
3/4 cup
apricot jell (Trader Joe’s was delish)
3 tablespoons
water or Ina’s recipe suggested Calvados or rum
Preheat oven to 400 degrees. Line 2 sheet pans with
parchment paper.
Cut each sheet of puf pastry into 4 squares. Divide the
pastry between the prepared sheet pans and refrigerate while you prepare the
apples.
Peel and cut apples in half through the stem. Remove the
stems and cores with a sharp knife.
Slice the apples crosswise in 1/4 “ thick slices. Place overlapping
slices of apples diagonally across the pastry and place one slice of apple on
each side of the arranged slices.
Sprinkle the apples evenly with the sugar and dot them with the diced
soy butter.
Bake for 40 minutes, until the pastry is browned and the
edges of the apples start to brown. The apple juices will burn in the ban but
the tarts will be fine. When the
tarts are done, heat the apricot jelly together with the water or Calvados
until bubbly and brush the apples and pastry completely with the jelly
mixture. Loosen the tarts with the
metal spatula so they don’t stick to the paper. Allow to cool and serve warm or
at room temperature.
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