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Puff Pastry Apple Tarts with Honey Glaze

in Diana's Recipe Book

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Servings: Makes 4 tarts
These simple tartes aux pommes are great with vanilla ice cream. What to drink: Barton & Guestier 1999 Sauternes "Tradition.".....Bon Apetit Magazine, October 2002

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 7- to 8-ounce Golden Delicious apples, peeled, halved, cored, each half very thinly sliced
3 tablespoons sugar
3 tablespoons unsalted butter, melted
4 teaspoons honey

Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch (46 x 35cm) rectangle. Using small plate as guide, cut out four 7-inch (18cm) rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F (204° C). Overlap slices from 1/2 apple on each pastry round, leaving 1/4-inch (0.635 cm) plain border. Sprinkle apple on each tart with 2 1/4 teaspoons sugar, then drizzle with 2 1/4 teaspoons butter.

Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.

Makes 4 tarts.

Source: Bon Appétit Magazine October 2002
Date: August 4, 2003

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