This apple tart recipe is one of my very favorite go-to desserts. Perfectly proportioned for when the two of us are craving a little something sweet, this light and tasty treat, served warm from the oven and paired with piping hot coffee, is wonderful!
Having a dinner party? I’ve got you covered! Just as delicious, but more to love, the full sized tart recipe can be found here: https://noramurphycountryhouse.com/magazine/fall-2013/taste-and-tradition/sweet-tart/#.VqJGt1KeP-i
Petite French Apple Tart
1/3 sheet of Pepperidge Farm Frozen Puff Pastry, defrosted
1 Granny Smith apple
1 Tablespoon cold, unsalted butter, small cubes
1 Pinch of sugar
1 Heaping tablespoon of Bonne Maman Apricot Preserves
1 Tablespoon of water
Preheat oven to 400°F.
Line a sheet pan with parchment paper or Silpat. Place 1/3 defrosted puff pastry sheet on it, and with a rolling pin, roll out the dough to make it a little larger in size.
Peel the apple and remove the stem and core (I use an apple corer). Slice the apple into ½-inch or so slices.
On the rolled out dough, place overlapping slices of apples in a long vertical row, dot with butter and sprinkle with sugar. Roll and crimp edges.
Bake for about 30 minutes, or until the pastry colors and the edges of the apples start to brown. It’s a good idea to rotate the pan at least once during baking.
When the tart is done, remove from the oven.
In a small saucepan, combine the water and apricot preserves. Heat until it starts to bubble lightly. Using a pastry brush, glaze the entire tart with the hot preserves mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper/Silpat.