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.

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.