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French Apple Tarts
Apples glazed with apricot jam and brandy on a puff pastry base - easy to prepare and elegant to serve.
 

French Apple Tarts

1

pkg (397 g) frozen puff pastry, thawed

1

4

large Ontario apples , peeled and sliced (such as Empire, Cortland, Crispin, Golden Delicious, Idared, Northern Spy, Spartan)

4

1 tbsp

lemon juice

15 mL

2 tbsp

granulated sugar

30 mL

½ tsp

cinnamon

2 mL

Glaze:

¼ cup

apricot jam or orange marmalade

50 mL

2 tsp

apricot brandy or orange liqueur

10 mL

On lightly floured surface roll out half of puff pastry dough into a 9 inch (23 cm) square. Cut dough into four 4 ½ inch (11.5 cm) squares; place on baking sheet. Repeat with remaining dough.

In large bowl toss apple sliced 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.

Prepare glaze: In small bowl, combine apricot jam and brandy (or orange marmalade and liqueur); brush glaze over warm tarts. Serve warm or at room temperature.

Makes 8 tarts.

 

  


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