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.