French Apple Tarts...

Oui!  Oui!  Ziss is zee rezzipee you've beeeen vaiting for!  For those of you who don't speak/read French, allow me to translate...STINKIN' GOOD!!  I made this for dessert for my quilt group...and those that decided to partake thought it was great...those that decided to stick to their diets missed out!  I don't know HOW they had the willpower to resist - I mean - scroll on down and just look at how pretty they are!!!

Frozen Puff Pastry Sheets are your FRIEND...I couldn't live without them!  They bake up into light and flaky pastry that will have you convinced of their greatness with your first bite.  I used apples from my mom and dad's tree in their back yard - they were SO good!  We used to have an apple tree - and I would get about 6 apples every September...then last year it was murdered by a falling fir tree during a wind storm...so sad.   

The pastry is scored, apples are placed on top and then brushed with butter...and then, just when you think they couldn't be more perfect...caramel sauce is drizzled over the top...tres magnifique! 

French Apple Tarts - Adapted from Redbook Magazine, October 2009

1 package (14 oz.) frozen puff pastry sheets, thawed according to package directions

6 tablespoons sugar

juice from 1/4 of a lemon

1 teaspoon cinnamon

4 medium Golden Delicious apples, peeled, and sliced into thin slices

2 tablespoons butter, melted

1/4 cup caramel sauce (I purchased a jar of Smuckers Caramel...time was short!)

Adjust oven rack to lowest position' heat oven to 375 degrees.  Line 2 cookie sheets with sides with parchment paper or silpat sheets.  Unfold puff pastry onto a lightly floured surface. There are two sheets of puff pastry in each package, you will use both of them.  Pastry is folded in thirds, cut on those lines to separate into 3 long pieces, then cut those pieces in half.  You will have a total of 12 pieces.  Transfer 6 pastry pieces to each cookie sheet, placing about 2-inches apart.  Using a knife, lightly score around the outside edge of the pastry pieces, about 1/2-inch from edge, being careful not to cut all the way through. Refrigerate while cutting apples. 

Mix sugar, cinnamon and lemon juice in a medium bowl.  Cut apples into 1/4-inch-thick slices and put in the bowl with the sugar mixture.  Working with one piece of pastry at a time, arrange apple slices, slightly overlapping on each pastry piece, not going over the scored border.  Brush apples with melted butter.  Bake for 30 to 35 minutes, until pastry is well browned and apples are tender.  Transfer tarts to a wire rack to cool completely.  Repeat with remaining pastry, apples, and butter.  

Drizzle caramel sauce over top of tarts. (I might have gone overboard with the caramel...but then again, what's a little extra caramel between friends?!)  Serve at room temperature.  Makes 12 tarts. 

"I love being married.  It's so great to find that one special person you want to annoy for the rest of your life."  ~ Rita Rudner

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One year ago today:  Cheddar Drop Biscuits

Two years ago today: Soapbox Rant...

Comments

[Jen]

Mmmmmmmmmmmm. I'm making an apple pie for company today. That caramel sauce looks very tempting.