French Apple Tarts
Apples glazed with apricot jam and brandy on a puff pastry base – easy to prepare and elegant to serve.
Makes 8 tarts.
Variety Tip: For best results, use Ontario Empire, Cortland, Crispin, Golden Delicious, Idared, Northern Spy, or Spartan apples.
|1||397 g package frozen puff pastry, thawed||1|
|4||large Ontario apples, peeled and sliced||4|
|1 tbsp||lemon juice||15 mL|
|2 tbsp||granulated sugar||30 mL|
|1/2 tsp||cinnamon||2 mL|
|1/4 cup||apricot jam or orange marmalade||50 mL|
|2 tsp||apricot brandy or orange liqueur||10 mL|
Before you begin: Preheat the oven to 400°F (200°C)
On lightly floured surface roll out half of puff pastry dough into a 9 inch (23 cm) square. Cut dough into four 4 1/2 inch (11.5 cm) squares; place on baking sheet. Repeat with remaining dough.
In large bowl toss apple slices with lemon juice. In small bowl, combine 1 tbsp (15 mL) of the sugar and cinnamon; stir into apples.
Lay apple slices on pastry, overlapping slightly.
Bake in a 400°F (200°C) oven for 15 minutes; sprinkle remaining 1 tbsp (15 mL) sugar over apples. Return tarts to oven and bake about 10 minutes longer or until pastry is puffed and golden.
In small bowl, combine apricot jam and brandy (or orange marmalade and liqueur); brush glaze over warm tarts. Serve warm or at room temperature.