The first time I made this tart was for an autumn inspired Ladies Luncheon. We had served a Wild Rice & Chicken Soup that had hints of white wine and cream, crusty bread and a Pure Michigan Salad, greens tossed with apples, cherries, pecans and a maple dressing. It was a beautiful fall meal. For the tart, you can use any type of apple you like. Granny Smith is a good choice, but I use whatever I have on hand. You may also use other kinds of fruit. Experiment and enjoy this versatile tart. You can also make it ahead of time and serve at room temperature.
- 1 sheet frozen puff pastry, thawed
- 4 apples
- 1/2 cup sugar
- 1 large egg yolk, beaten
- 2 tablespoons melted butter
- 2 tablespoons apricot jelly
- Preheat oven to 375 degrees.. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. I use a Demarle Roul'Pat, Nothing sticks to it and the dough transfers over beautifully (see picture below)
- Trim edges to make even.
- Transfer to a baking sheet or Demarle Flexipan; place in refrigerator while prepping apples.
- Peel, core, and slice apples 1/4 inch thick. Toss in a
large bowl with sugar.
- Brush pastry with egg.
- Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Arrange apples inside the tart shell, then brush with the melted butter.
until pastry is golden brown, about 25- 30 minutes
- In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted.
- Brush apples with glaze.
- Serve tart warm
with brandy whipped cream (recipe below).
- 1/2 cup heavy whipping cream
- 2 tablespoons sugar
- 1 1/2 teaspoons brandy extract or real brandy
In a medium-size metal bowl,or stand mixer, whip together the cream, sugar, and brandy extract until the cream has thickened to desired consistency.
Do not over whip or you will get butter!
Pictures below are with the Demarle rectangular Flexipan
|Making scones with the Demarle Roul'pat|