1 sheet of Frozen Puff Pastry, thawed for 20 minutes but do not unfold3 Granny Smith Apples1/3 cup granulated sugar1 large egg yolk, beaten with 1 t water, for egg wash2 T unsalted butter, room temperature2 T apple jelly or apricot jam
Preheat oven to 375 degrees.
On a lightly floured surface, roll out pastry sheet (still folded) to an 8 inch by 14 inch rectangle. Trim edges with a sharp paring knife.
Transfer to baking sheet, place in freezer. Peel, core and slice apples ¼” thick, toss in bowl with sugar. Brush pastry with egg wash, avoiding edges.
Use a sharp paring knife to score a ¾” border around the pastry (do not cut all the way through).
Place apples inside border, and dot with butter.
Bake until puff pastry is golden and apples are tender, 30-35 minutes. In microwave, heat jelly with 1T of water until melted.
Brush apples with glaze.
Serve tart warm with Bourbon Whipped Cream.
On a lightly floured surface, roll out pastry sheet (still folded) to an 8 inch by 14 inch rectangle. Trim edges with a sharp paring knife.
Transfer to baking sheet, place in freezer. Peel, core and slice apples ¼” thick, toss in bowl with sugar. Brush pastry with egg wash, avoiding edges.
Use a sharp paring knife to score a ¾” border around the pastry (do not cut all the way through).
Place apples inside border, and dot with butter.
Bake until puff pastry is golden and apples are tender, 30-35 minutes. In microwave, heat jelly with 1T of water until melted.
Brush apples with glaze.
Serve tart warm with Bourbon Whipped Cream.
Bourbon Whipped Cream
1 cup heavy cream
2 teaspoons powdered sugar
1 tablespoon bourbon
2 teaspoons powdered sugar
1 tablespoon bourbon
Beat or whisk the cream, sugar, and bourbon until soft peaks form.
Shared by Debbie McLean Warner
No comments:
Post a Comment