I actually saw this recipe on Good Eats with Alton Brown the other day. I’ve had a box of puff pastry in my freezer for a while but didn’t have a use for it until now! This treat looked so easy and I always enjoy apple desserts so I definitely wanted to try it.
For the most part, this recipe did come together as easily as expected. I ran into a little trouble working with the puff pastry, but I attribute that mostly to never having worked with it before. It’s also possible that the 90+ degree temperatures weren’t helping with keeping the puff pastry cool. In any event, it all worked out in the end! I did use strawberry jam to make my glaze as we don’t have apricot jam. That accounts for the pinkish-red tint to the tart in the pictures. After tasting the tart, I was very pleased!! This is so good! The puff pastry is buttery and light and I really didn’t distinctively taste the strawberry flavor of the jam. The jam just seemed to add a little sweetness (and obviously shine) to the tart. I’ll definitely use this as a go-to dessert considering how tasty it is and how few ingredients it requires!
1 sheet puff pastry, thawed
Sugar, for dusting
1 Granny Smith apple, peeled, cored, and quartered
1 tablespoon lemon juice
1 cup water
Apricot jam (I used strawberry jam)
Preheat oven to 400 degrees F.
Crimp seams of puff pastry together with fingertips. Dust both sides of pastry with sugar. Using a rolling pin, roll pastry in each direction to close seams. Using a sharp pizza cutter (and tracing a small plate) cut out 2 circles of pastry. Place pastry circles on a chilled sheet pan and let cool in the refrigerator for a few minutes.
Using a vegetable peeler cut wafer thin apple slices. Put apple slices in lemon-juice-spiked water. (I found it impossible to use the peeler to cut the apple slices and just went with my chef’s knife.)
Flip pastry circles over on the sheet pans and poke them with a fork (but not along the edges) to provide an outlet for steam. Put parchment paper on the pan underneath the pastry circles. Sprinkle pastry with sugar and arrange apple slices on top.
Bake in the middle of the oven for 15 to 20 minutes. Poke the crust; if it feels soft it needs more time in the oven.
Microwave some apricot jam for 30 seconds. Dab (don’t brush) the jam on the tarts. Cool tarts at least 4 hours and seal in a resealable plastic bag. Serve at room temperature or heat in the microwave and top with ice cream.