Bistro Style Apple Tarts PRINT
Using store-bought puff pastry makes these tarts quick and easy as well as a sweet delight. Bake these free form or in tart molds. You can also make these a bit more interesting by spreading the pastry first, with custard (pre-made custard). Then lay on the apples and bake. The custard bakes into a thick, sweet, bottom layer that offers visual interest and added taste appeal.
|1||pound puff pastry|
|6 to 8||large apples, peeled, pared, and cut in 8-10 wedges|
|Confectioners' sugar for dusting|
|Apricot jam for glazing|
Preheat oven to 425 F. Line a large baking sheet with parchment paper. Roll dough to a thickness of about 1/4 inch. Cut into 5-inch rounds. Place rounds on baking sheet, or press gently into 5-inch tart molds.
If baking free-form, use pastry scraps to cut a border and place, using water to adhere, on perimeter of each tart (this will prevent seepage of apple juices).
Arrange a generous mound of apples on each dough section. Sprinkle on 2 to 3 teaspoons of sugar and a touch of cinnamon.
Bake tarts and reduce heat to 400 F. after 15 minutes. Bake until pastry is browned and apples start to create their own juice and caramelize.
Remove tarts from oven and glaze with warmed apricot jam, or cool and dust with confectioners’ sugar.