Sunday, January 12, 2014

Apple Puff Pastry

Serve 6   Prep: 10 minutes   Cook: 20 minutes


  • Parchment paper, for baking
  • 1 sheet of frozen puff pastry, defrosted and ready to use 
  • 1 -2 small Granny Smith apples
  • 1/2 lemon juice
  • 1/4 cup brown sugar
  • 1 tsp. ground cinnamon, or more to taste
  • 1/4 cup apricot jelly
  • 1 Tbsp water
  • 2 Tbsp butter, cold unsalted butter, small diced


  1. Allow the sheet of puff pastry to thaw on the cutting board for about 10-15 minutes, then cut the sheet into desired sizes and refrigerate while preparing the apples.
  2. Preheat oven to 400 degree F. Line a baking sheet with with parchment paper.
  3. Cut the apples in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples as thinly as you can. Put them into a bowl, and squeeze lemon juice over. Mix well.  Mix brown sugar and cinnamon in a small bowl, set a side.
  4. Place the apple slices in a straight line on top of each pastry, overlapping them as you go. Sprinkle about a 1/2 tsp of mixture of sugar and cinnamon over each pastry, then dot them with the butter.
  5. Bake for 15-20 minutes, until the pastry is browned and the edges of the apples start to brown.  
  6. In the microwave or a small saucepan, heat the apricot jelly together with water and brush over the baked tarts completely.
  7. Loose the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature. Refrigerate any leftovers.

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