{"id":282,"date":"2008-12-10T16:51:11","date_gmt":"2008-12-10T21:51:11","guid":{"rendered":"http:\/\/54leacock.ca\/?p=282"},"modified":"2013-03-24T08:43:48","modified_gmt":"2013-03-24T13:43:48","slug":"puff-pastry-apple-tarts-glazed-with-honey","status":"publish","type":"post","link":"https:\/\/54leacock.ca\/?p=282","title":{"rendered":"Puff pastry apple tarts glazed with honey"},"content":{"rendered":"

preparation time (pastry chilling): 30 minutes – 1 day
\npreparation time (active): 20 minutes
\ncooking time: 25 minutes
\nemergency contact: lisa<\/p>\n

\"puff<\/p>\n

The recipe for these apple tarts was modified from one that appeared in the October 2002 issue of Bon App\u00e9tit. Their suggested wine pairing is a Barton & Guestier 1999 Sauternes “Tradition.” Coffee is good too!
\n<\/p>\n

puff pastry – 1 sheet of frozen package, thawed
\ngolden delicious apples – 2 peeled, cored and thinly sliced
\nsugar – 2 Tbsp
\nunsalted butter – 2 Tbsp, melted
\nhoney – 4 tsp<\/p><\/blockquote>\n

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.<\/p>\n

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. <\/p>\n

\"\"<\/p>\n

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.<\/p>\n

Makes 4 inidividual tarts.<\/p>\n","protected":false},"excerpt":{"rendered":"

preparation time (pastry chilling): 30 minutes – 1 day preparation time (active): 20 minutes cooking time: 25 minutes emergency contact: lisa The recipe for these apple tarts was modified from one that appeared in the October 2002 issue of Bon … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,19],"tags":[],"class_list":["post-282","post","type-post","status-publish","format-standard","hentry","category-recipe","category-sweets"],"_links":{"self":[{"href":"https:\/\/54leacock.ca\/index.php?rest_route=\/wp\/v2\/posts\/282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/54leacock.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/54leacock.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/54leacock.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/54leacock.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=282"}],"version-history":[{"count":10,"href":"https:\/\/54leacock.ca\/index.php?rest_route=\/wp\/v2\/posts\/282\/revisions"}],"predecessor-version":[{"id":284,"href":"https:\/\/54leacock.ca\/index.php?rest_route=\/wp\/v2\/posts\/282\/revisions\/284"}],"wp:attachment":[{"href":"https:\/\/54leacock.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/54leacock.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/54leacock.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}