Ingredients
- 1 sheet puff pastry, thawed
- Sugar, for dusting
- 1 Granny Smith apple, peeled, cored, and quartered
- 1 tablespoon lemon juice
- Apricot jam
Directions
Preheat oven to 400 degrees F.
Crimp seams of puff pastry together with fingertips. Dust both sides of pastry with sugar. Using a rolling pin, roll pastry in each direction to close seams. Using a sharp pizza cutter (and tracing a small plate) cut out 2 circles of pastry. Place pastry circles on a chilled sheet pan and let cool in the refrigerator for a few minutes.
Using a vegetable peeler cut wafer thin apple slices. Put apple slices in lemon-juice-spiked water.
Flip pastry circles over on the sheet pans and poke them with a fork to provide an outlet for steam. Put parchment paper on the pan underneath the pastry circles. Sprinkle pastry with sugar and arrange apple slices on top.
Bake in the middle of the oven for 15 to 20 minutes. Poke the crust; if it feels soft it needs more time in the oven.
Microwave some apricot jam for 30 seconds. Dab (don't brush) the jam on the tarts. Cool tarts at least 4 hours and seal in a resealable plastic bag. Serve at room temperature or heat in the microwave and top with ice cream.
SERVINGS: 2 (DESSERT-ice cream not included); Calories: 183; Total Fat: 6 grams; Saturated Fat: 1.5 grams; Protein: 2 grams; Total Carbohydrates: 33 grams; Sugar: 19 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams
Photo: Fruit Tart Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 12 reviews
By big kitchen
Virginia Beach, VA
on April 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is a keeper! I also made it a square, so made full use of the pastry and no need to shape. I used a mandolin slicer the second time instead of the peeler - was quicker and worked as long as you use the thin setting. Also tried half pear and half apple the last time because that's what I had on hand and it was still great. It's impressive but so easy. Love that in a recipe! Served it with homemade goat cheese ice cream. Got rave reviews.
By melshomecorner_...
Gulfport, MS
on June 25, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Good Job Alton !!!! One more time your recipe rocks! I have learned so much from you. Thank you
By mi-gator
livonia, MI
on June 07, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
dont waste the pastry and cut squares instead of circles. works just as great.
also, i baked it only for 15 min.
alton is the man. great job. everyone that tried it fell in love with them.
Read all 12 reviews