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Those that know me know that I am not a huge fan of sweets. If I’m going to make concessions in my diet I will beeline for potatoes, baguettes, and cheeses before I pick up a spoonful of icing, cake, or cream. However, if there’s anything a girl can learn from the movie Clueless–or her grandmother–it’s that your home should smell of delicious treats when company comes around (only during Summer/Fall do I prefer the smell of baked apples to meat).
This is one of my many Ina Garten adaptations (her recipe appears below). She took the extra time to make her own puff pastry and cut into individual portion, but this was just for me and one other guest and I thought the pattern looked nice on a whole sheet. The longest part of this process is peeling the apples if you don’t have one of those cool skinning machines. Very quick, very easy, and very messy! I used too many sheets of the pastry… make sure to only use a few and you will still have a sturdy vessel for the topping and won’t make a crunchy mess for your guests. Always use tart apples when baking too by the way! Bon appetit!
4-5 Granny Smith apples- peeled, cored, and sliced to 1/2″ thickness
3 sheets puff pastry
1/2 c sugar (I used white, you can use any)
4 tbsp unsalted butter, cold and cubed
1/2 c apricot jelly
2 tbsp Brandy
1. Keep puff pastry cool and covered until ready to arrange. Preheat oven to 400 F. Arrange sliced apples in desired pattern (overlapping) across the pastry sheet. Sprinkle with sugar and dot with butter. Place on baking sheet with foil, parchment paper, or some nonstick item and bake for 45 minutes, rotating pan at least once.
2. Meanwhile, heat jelly and brandy in small saucepan on medium. Allow to simmer gently for 3-5 minutes. Remove tart from oven, brush sauce over gently and allow to cool before serving. et Voila!
- French apple tart (dulciaflora.wordpress.com)