Apple Tart

Cut each puff pastry sheet into 4 squares. Then stick it in the fridge and store until ready to put apples on top.

Place apples diagonally and then place 2 apples on either side of the diagonal line of apples

Sprinkle with white sugar and dot with butter

Last step is to glaze with apricot jelly

Then enjoy!

Tried these puff pastry apple tarts this weekend. Fairly easy to make and took minimal ingredients! Apples, puff pastry, apricot jelly, white sugar, and unsalted butter. Made these in the morning for a dinner party. You can also sprinkle with confectioner's sugar, but also good without it.

I've also made smaller apple tarts which I like. Just use 1 sheet of puff pastry and cut it into 9 squares. I used 2 granny smith apples for the smaller tarts.

Here's what I did:
1) Thawed puff pastry for 40 min at room temp
2) Preheat oven to 400 degrees
3) Cut each sheet of puff pastry to 4 squares, so you make 8 squares. Then store in fridge
4) Peel and slice 4 granny smith apples (~1/4 inch slices, but could prob be thinner)
5) Place apple slices diagonally on squares, and then place 2 on either side of diagonal line
6) Sprinkle with 3/4 cup white sugar
7) Dot apple slices with butter (I used 1/2 cup stick butter, but Ina Garten suggests using 3/4 stick)
8) I also brushed the edges of puff pastry with milk so edges would brown. I've also done it without brushing with milk and turned out alright.
9) Bake for 36 min (can even maybe just bake for 30 min). When baking, put some pans below in case apple juice overflows.
10) Let tarts cool. Then microwave apricot jelly with a little water (~ 20 sec). Brush tarts, apples and pastry with this jelly. Ina recommends sieving out the apricots, but I left them in for more color.
11) Serve warm or at room temp. I served them at room temp.


Apple Tarts (~from Ina Garten)
Ingredients:

1 package (2 sheets) frozen puff pastry, defrosted
4 small (6 ounce) Granny Smith apples
¾ cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, small-diced
¾ cup apricot jelly or warm sieved apricot jam
3 tablespoons Calvados, rum, or water
Directions:
Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.

Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.

Bake for 40 minutes (mine tended to be burned at 40 min, so check at 30 min), until the pastry is browned and the edges of the apples start to brown. Don’t worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don’t stick to the paper. Allow to cool and serve warm or at room temperature.