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Quick Apple Tarts
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This easy apple tart is decidedly Parisian. For a complexity of flavors, combine varieties of apples. Try mixing Gala and Rome or Granny Smith with Empires. For uniform apple slices, use a melon baller to remove the core, then slice apples one at a time in a food processor.
Hands on time: 15 minutes Total time: 45 minutes Serves: 9
Ingredients:
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4 medium Georgia apples, peeled, cored and cut in half
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
Pinch of salt
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons unsalted butter, melted
Confectioners’ sugar, optional
Instructions:
Preheat oven to 400 degrees.
Cut apple halves into 1/16 -inch-thick slices and transfer to a large bowl. Add lemon juice and stir to coat apples. In a small bowl, combine sugar, flour, cinnamon and salt. Sprinkle sugar mixture over sliced apples, then stir gently to coat apples. Set aside.
Line a baking sheet with parchment paper. Unfold pastry onto parchment paper. Use a rolling pin to eliminate creases. Arrange apples atop pastry in three rows, overlapping apple slices. Fold over edges of pastry to make corners. Brush apples with melted butter. Bake for 25 to 30 minutes.
If desired, dust with confectioners’ sugar before serving.
-- Adapted from Gourmet magazine
Cut apple halves into 1/16 -inch-thick slices and transfer to a large bowl. Add lemon juice and stir to coat apples. In a small bowl, combine sugar, flour, cinnamon and salt. Sprinkle sugar mixture over sliced apples, then stir gently to coat apples. Set aside.
Line a baking sheet with parchment paper. Unfold pastry onto parchment paper. Use a rolling pin to eliminate creases. Arrange apples atop pastry in three rows, overlapping apple slices. Fold over edges of pastry to make corners. Brush apples with melted butter. Bake for 25 to 30 minutes.
If desired, dust with confectioners’ sugar before serving.
-- Adapted from Gourmet magazine
Nutrition:
Per serving: 411 calories (percent of calories from fat, 51), 4 grams protein, 47 grams carbohydrates, 3 grams fiber, 24 grams fat (5 grams saturated), 7 milligrams cholesterol, 153 milligrams sodium.
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