Thursday, August 9, 2012
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.