Saturday, October 17, 2009

Mini Apple Puff Pastry Tarts

I came up with these tarts when friends were coming over last night, and I wanted something quick to make.  I had a box of Puff Pastry in the freezer that was just begging to be used, and this recipe didn’t disappoint.  Reducing the sauce at the end was a real treat, but you could use any caramel topping, or even a sprinkle of cinnamon.  Many different fruits could be substituted for the apples, I think plums or peaches would be good, but the simmering step should probably be left out for softer fruit.
When I made my first puff pastry purchase, it came in a block that you needed to thaw out and roll into the desired thickness.  Since then though, I have found a few brands that have packaged it in pre-rolled sheets. Easy- peasy!  I used the pre-rolled sheets in this recipe, but if the block kind is all you can find, just roll it into a square roughly 9-10” square on a lightly floured surface.
Puff Pastry Apple Tarts
4 apples, preferably ones that will hold their shape when simmering
1/3 cup apple cider (apple juice would work too)
6 Tbsp brown sugar
½ tsp cinnamon
4 Tbsp butter
1 package of butter puff pastry, with 2 sheets
1 egg yolk
White Sugar for sprinkling

In a medium to large pot, mix together the cider, brown sugar, butter and cinnamon. Bring to a boil, and reduce heat.
Peel apples, quarter and core.  Cut each quarter in 1/2 lengthwise, then in ½ again, giving 16 slices per apple.  Place these into the pot with the brown sugar cider mixture, stir to coat, and simmer for 5-8 minutes, until just starting to soften.  Remove from heat and set aside to cool.

In small bowl, mix together egg yolk with 1 tbsp water, and set aside.
Unroll puff pastry onto lightly floured surface, and cut into 9 equal squares.  Place squares on a parchment paper covered pan.  Place 3 cooled apple slices on each square, and using a pastry brush, brush edges of puff pastry around apple with the egg yolk wash.  Sprinkle each square with sugar, and bake in 375 degree oven for 12-15 minutes, until starting to puff and brown.
Remove from pan and cool before eating (if you can wait that long!).  Serve with a scoop of vanilla ice cream on the side.

Optional: after removing apples from simmering liquid, place remaining liquid back on burner, bring to a boil, then reduce heat and simmer till thickened and reduced by ½, stirring often.  Spoon over ice cream just before serving.

 Heaven on a plate!

No comments:

Post a Comment