Who doesn’t love apples? These easy apple tarts begin with versatile store-bought puff pastry, which is readily available in the refrigerated section of most markets. If you want a bit more of a traditional apple pie flavor, add a sprinkle of cinnamon and a dash of nutmeg before sprinkling the apples with the sugar.
The Author Says: “”If you’re short on time but want to impress your guests, make this your go-to recipe. Puff pastry never fails to kick your dessert up a notch. Haralson apples, with their sweet-tart taste, are an excellent choice for this tart. ” –Joan Donatelle
Puff Pastry Honey-Glazed Apple Tarts Recipe
1 sheet frozen puff pastry dough, thawed but still cool
2 medium apples (sweet-tart Haralson variety apples recommended), peeled, cored, and sliced thin
2 Tablespoons raw sugar (organic preferred (may substitute demerara or turbinado), divided use
3 Tablespoons butter, melted
2 Tablespoons honey
1/2 teaspoon almond extract
1 cup (8 ounces) mascarpone cheese
2 Tablespoons almonds, toasted
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Roll out the dough to a 12- x 12–inch square and cut into 4 (5-inch) rounds or squares. Place rounds on prepared baking sheet; discard scraps.
Arrange the apples on the dough rounds by overlapping in a circle. Make a large circle first, leaving about a quarter-inch edge, then overlap 5 more slices in each center. Sprinkle apples with 1 tablespoon sugar and drizzle with butter. Allow the tarts to rest for about 10 minutes before baking.
Bake for about 25 minutes, until golden brown. remove from the oven, and drizzle with honey. In a small bowl, whisk the almond extract and remaining tablespoon sugar into the mascarpone. Serve the tarts with a dollop of mascarpone and a sprinkle of almonds.
Yield: 4 (5-inch) tarts
Tip: To make 1 large tart to serve 6, cut dough into a 12-inch round and proceed with the recipe.
Recipe Source: “Astonishing Apples” by Joan Donatelle (Minnesota Historical Society Press)
Reprinted with express permission.