Ingredients
- 1 package (2 sheets) frozen puff pastry, defrosted
- 4 small (6 ounce) Granny Smith apples
- 3/4 cup sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, small-diced
- 3/4 cup apricot jelly or warm sieved apricot jam
- 3 tablespoons Calvados, rum, or water
Directions
Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-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 butter.
Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
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By mismax
Richardson, TX
on April 28, 2013
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These were fantastic! I'm not an apricot fan, but the apricot calvados glaze really made these pastries shine. I made the mussel bisque from the same episode, and it was delicious as well.
By melspot
Littleton
on April 28, 2013
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These tarts are a simple and easy dessert. Made them for the first time for guests, and everyone loved them. I should have switched the pans half way through the baking time, because one pan was a little more brown than the other. I followed the recipe exactly, and they turned out nice. The apricot glaze added flavor and gave the tarts a pretty appearance. 40 minutes was spot on, just FYI, my oven is nothing fancy, a 18 year old electric oven. These would be nice for breakfast too, I will try with other fruit.
By agent99712
long island cit...
on March 28, 2013
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love ina and her recipes. i goofed this one up...somehow. for one, i thought the sugar went on after it baked. i made a simpler variation of this earlier in the week with less care and time and it came out amazing. so clearly, i overworked this!
i didn't tighten up the end of the package of my half used puff pastry, so when it thawed, the dough stuck together and wouldn't open up. i rolled it out on a floured surface thinking i was home free until it started baking, the flour made it dull looking, i could live with that, but it baked in 10 minutes!!! at 400degrees. i pulled it out, added my sugar, jam, water and 2T of rum (no calvados, dusted conf sugar on top and well here it sits! afraid to cut into it : /
Read all 35 reviews