Fruit Tart
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 183 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 109 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 3 grams
- Protein
- 2 grams
- Sugar
- 19 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.