Apple Tarts

Recipe courtesy of Ina Garten

Total Time:
1 hr
Prep: 20 min
Cook: 40 min

Yield:
8 servings
Level:
Easy

Ingredients
1 package (2 sheets) frozen puff pastry, defrosted
4 small (6 ounce) Granny Smith apples
3/4 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, small-diced
3/4 cup apricot jelly or warm sieved apricot jam
3 tablespoons Calvados, rum, or water

Directions
Preheat the oven to 400 degrees. Line 2 sheet pans with parchment
paper.
Cut each sheet of puff pastry into 4 squares. Divide the pastry
between the prepared sheet pans and refrigerate while you prepare
the apples.
Peel the apples and cut them in half through the stem. Remove the
stems and cores with a sharp knife and a melon baller. Slice the
apples crosswise in 1/4-inch-thick slices. Place overlapping slices of
apples diagonally across the pastry and place one slice of apple on
each side of the arranged slices. Sprinkle the apples evenly with the
sugar and dot them with the butter.
Bake for 40 minutes, until the pastry is browned and the edges of the
apples start to brown. Don't worry! The apple juices will burn in the
pan but the tarts will be fine! When the tarts are done, heat the
apricot jelly together with the Calvados until bubbly and brush the
apples and pastry completely with the jelly mixture. Loosen the tarts
with a metal spatula so they don't stick to the paper. Allow to cool
and serve warm or at room temperature.
2012, Ina Garten, All Rights Reserved
2015 Television Food Network, G.P. All Rights Reserved.