Ginger and Apple Sled Tarts

From Better Homes and Gardens December 2005

Ginger and Apple Sled Tarts
Ginger and Apple Sled Tarts

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

Ingredients

  • 1/2

    a 17.3-ounce package frozen puff pastry sheets (1 sheet), thawed

  • 1

    egg, slightly beaten

  • 1

    tablespoon water

  • 2

    tablespoons coarse or granulated sugar

  • 2

    tablespoons finely chopped crystallized ginger

  • 2

    small baking apples, cored, halved and thinly sliced

  • Crab apple sprigs (optional)

Directions

Preheat oven to 400. Line a large baking sheet with parchment paper; set aside. Unfold pastry onto a lightly floured surface. Roll pastry into a 12-inch square. If desired, trim a ½-inch strip from one side and use to make leaf garnishes. Place pastry square on prepared baking sheet. Cut in half to form 2 rectangles; separate slightly. Prick pastry rectangles all over with a fork. In a small bowl combine the egg and water; brush pastry with the egg mixture. Fold in all edges of each rectangle about ¼ inch, pressing lightly as you fold to form a rim. Brush folded edges with egg mixture; set pastry aside. In a small bowl stir together sugar and ginger. Arrange apple slices over pastry, overlapping as necessary. Sprinkle with sugar mixture. Bake for 20 to 25 minutes or until pastry is deep golden brown and crisp. Cool on baking sheet on a wire rack. When cool, transfer to a cutting board or platter. Cut crosswire into rectangles.

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