Rustic Apple Tart
To date, I own 56 cookbooks. And my collection continues to grow as I find others to add to my almost-full bookshelves. But I seem to rely on the same handful of cookbooks every time I need a good, fool-proof recipe. One of them is Great Food Fast. I've been subscribing to Everyday Food for several years now, and I was excited when the folks at Martha Stewart Living Omnimedia decided to publish some of the best recipes from the digest-size magazine and compile them into a cookbook. I rely on this cookbook heavily because all of the recipes are great for both company or a casual weeknight dinner. They're also quick and easy to prepare, and rely on fresh, seasonal ingredients.
This rustic apple tart is one of my go-to dessert recipes from the cookbook. It uses another thing I rely on heavily in the kitchen: frozen puff pastry. I always have it in my freezer because it's versatility and buttery, flaky deliciousness make any ingredient you add to it (sweet or savory) all the better. And let's face it, not many people will embark on the tedious process of making their own puff pastry (although someday I do want to try). But for the purposes of convenience and a great shortcut all around, the frozen kind is perfectly fine and it bakes up beautifully, whether you use it as a tart crust, a topping for pot pies, or the delicate cocoon for hors d'oeuvres. For this tart, one sheet of puff pastry served as the crust to hold thin slices of Granny Smith apples tossed in sugar and arranged like a line of fallen dominoes. Dotted with bits of butter, the apples oozed their sweet juices as they baked, while the edges of the crust puffed and turned golden. It only took a few minutes to put together and even less time to finish it.
Rustic Apple Tart
Adapted from Great Food FastFlour, for work surface
1 sheet frozen puff pastry, thawed
2 large (or 3 small) Granny Smith apples
1/3 cup granulated sugar
1 large egg beaten with 1 T. water for egg wash
2 T. unsalted butter
2 T. apricot jam or apple jellyPreheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
On a lightly floured work surface, carefully unfold the sheet of puff pastry and sprinkle it lightly with flour. Lightly flour your rolling pin. Roll the sheet into an 8"x 14" rectangle and transfer to the parchment-lined baking sheet. Roll the edges inward to make a small border (see picture above). Place baking sheet in the freezer.
Peel, core and slice the apples into 1/4-inch thick slices, and toss in a large bowl with the sugar. Remove the puff pastry sheet from the freezer and dock the bottom with a fork (this will prevent the bottom from puffing. See picture above). Brush the base of the puff pastry lightly with the egg wash, avoiding the border. Place the apples inside the border in whatever pattern you prefer, making sure entire base of the pastry is covered. Dot with small pieces of butter.
Bake for 30-35 minutes, or until the apples are tender and the pastry is golden brown. Warm the apricot jam or apple jelly with 1 T. water in a small bowl in the microwave for 15-20 seconds, until melted. Brush the warm apples with the jam mixture. Cut into squares using a serrated knife. Serve warm or at room temperature
|
Subscribe to RSS |
.jpg)
Flavia,
sounds yummy...I will have to get that cookbook too! You know it might be a great idea to post ALL of your cookbooks here....I have more thoughts on that too!!!