Chef vincent's apple tarts - country living

4 servings

Ingredients

Quantity Ingredient
½ 17 1/4-oz package frozen puff pastry
2 mediums Granny Smith apples
3 tablespoons Butter, melted
2 tablespoons Granulated sugar
Confectioners' Sugar (opt.)

Directions

1. Thaw puff pastry following package directions. On lightly floured surface, roll out puff pastry sheet to a 13½-inch square. With 3-inch-round cookie cutter, cut out four rows of 4 pastry rounds, creating a total of 16 rounds. Transfer rounds to ungreased baking sheet; refrigerate while preparing apples.

2. Heat oven to 350'F. Peel and core apples; quarter apples and slice into ¼ inch-thick wedges.

3. Brush pastry rounds with butter and sprinkle with 1 T granulated sugar. Top each round with 2 or 3 apple wedges, brush again with butter and sprinkle with remaining granulated sugar. Bake 25 to 30 minutes or until pastry is golden brown and apples are tender.

4. To assemble individual tarts, stack four apple-topped rounds for each tart, inverting the last one so the flat pastry bottom becomes the top of the tart. Repeat with remaining rounds. Dust tarts with confectioners' sugar, if desired, and serve.

Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>

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