Puffed Apple Tart
Need a sweet treat in a hurry? This Puffed Apple Tart will hit the spot, especially when topped with our Salted Cream recipe and served with Trefethen Late Harvest Riesling.
Ingredients
- 1 sheet puff pastry
- 4 Tbsp unsalted butter
- ¼ cup granulated sugar
- ¼ tsp salt
- 4 McIntosh, Fuji, or Black Beauty apples, cored and large diced or sliced thinly in half moons
- ¼ cup dried apricot, cut into quarters
- 1/2 fresh vanilla pod, opened & seeds removed
- 1 egg, beaten
Procedure
- 1Preheat the oven to 450F.
- 2On a lightly floured surface, cut the puff pastry into four 7-inch rounds, about the size of a bread plate. Transfer them to a baking sheet and refrigerate.
- 3For the filling, place the butter, sugar, salt, and vanilla into a saucepot over low heat and cook until just melted. Place apples and apricot into a large bowl and pour butter mixture over the fruit. Remove the vanilla pod (reserve for another use) and mix contents of bowl until well coated.
- 4Remove puff pastry dough from refrigerator. Cover each round of tart dough with the fruit mixture, leaving a 1 ½ -inch border. Gently fold the border over the fruit to enclose the dough, pleating it to make a circle. Egg wash the tarts, then bake until the crust is golden and the apples are tender, about 20-25 minutes. Remove from oven and allow to cool.
- 5To serve, place tart on your favorite plate and top generously with Chef Chris’ THE Salted Cream, or ice cream as desired. Enjoy!
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