Puff pastry apple tarts glazed with honey

preparation time (pastry chilling): 30 minutes – 1 day
preparation time (active): 20 minutes
cooking time: 25 minutes
emergency contact: lisa

puff pastry apple tarts

The recipe for these apple tarts was modified from one that appeared in the October 2002 issue of Bon Appétit. Their suggested wine pairing is a Barton & Guestier 1999 Sauternes “Tradition.” Coffee is good too!

puff pastry – 1 sheet of frozen package, thawed
golden delicious apples – 2 peeled, cored and thinly sliced
sugar – 2 Tbsp
unsalted butter – 2 Tbsp, melted
honey – 4 tsp

Line two baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18×14-inch rectangle. Using a small plate as a guide, cut out four 7-inch rounds. Transfer two rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.

Position one rack in top third and one rack in bottom third of oven and preheat to 200C/400F. Overlap slices from half an apple on each pastry round, leaving 1/4-inch border. Sprinkle each tart with 1/2 Tbsp sugar, then drizzle with 1/2 Tbsp butter.

Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 tsp honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature with vanilla ice cream.

Makes 4 inidividual tarts.

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