Monday, April 4, 2016

Apple Tarts

This has to be the easiest high-impact dessert on the planet.  I made it for a crowd at my parent's house and it made me look much fancier than I actually am... It's a little bit time intensive, but not difficult, and would probably be pretty fun to do with kids.

Apple Tarts (serves 6, 45 minutes prep time, 15 minutes cook time)

1 package puff pastry
4 medium apples - look for colorful skin and a more tart profile, I used fuji
1 lemon
1 egg

Core the apples, then slice as thinly as possible

Microwave the apple slices with a couple tablespoons of water and the juice from the lemon (toss to combine)

Let the apples cool while rolling the puff pastry out a little on a well-floured surface

Beat the egg and use it to wash the entire puff pastry, then sprinkle with cinnamon and sugar

Cut the puff pastry into 6 slices the long way (could probably do 8 the short way and make smaller tarts...)

Starting at one of the of pastry, layer single slices of apples with the bottom edge in the middle of puff pastry

Fold the bottom half of the puff pastry up

Starting at one end, roll the puff pastry onto itself (I held the top of the apples in while I rolled)

Put the rolls into a well-oiled muffin tin

Refrigerate for 15 minutes

Bake at 450 degrees for 12-15 minutes

Tips //

A sharp knife is so important for slicing the apples - you want them to be as uniformly thin as possible

Because slicing the apples is pretty time-consuming, I added lemon juice to the microwavable bowl as I went, so that the apples wouldn't discolor

We served with vanilla ice cream and caramel sauce - highly recommend.  I also want to try adding marzipan to the inside of the puff pastry

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