Wednesday, October 5, 2016
2 large, firm baking apples (Granny Smith is my preference), peeled, cored and sliced into wedges
1 sheet frozen puff pastry, thawed
Zest of an orange
2 teaspoons freshly squeezed orange juice
1/4 teaspoon cinammon
1/8 teaspoon allspice
Sugar, for sprinkling
1 tablespoon butter, cut into pieces
1 large egg
Flour (for surface)
Confectioner's sugar (for dusting)
Ice cream, optional
Preheat oven to 425 degrees F. Line a baking sheet with parchment and set aside.
Toss apples, cinnamon, allspice, zest, juice and a bit of sugar to fully coat apples and set aside. Roll out puff pastry on a lightly floured surface into a long rectangle. Cut in half crosswise and then cut each half to make a total of four squares. Transfer dough to the baking sheet and prick with a fork in several places.
Pile apples in the center of each square and dot fruit with butter. Beat egg and 1 teaspoon water in a small bowl and brush pastry with egg wash. Fold up the edges around the apples, leaving the center open. Press along the folded edges to lightly seal. Brush outside of pastry with egg wash and sprinkle with more sugar. Let chill in freezer 10 minutes.
Bake tarts until puff pastry is golden, 15-20 minutes. Reduce oven temperature to 350 degrees and continue to bake until pastry is deep golden brown and apples are tender, 15-20 minutes. Enjoy! (Note: Tarts can be baked up to 6 hours ahead. Store uncovered at room temperature.)
Recipe adapted from Bon Appetit
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