French apple tarts
Apples glazed with apricot jam and brandy on a puff pastry base - easy to prepare and elegant to serve.
1 pkg (397 g) frozen puff 1 pastry, thawed
4 large Ontario apples peeled and sliced (such as Cortland, Crispin (Mutsu), Golden Delicious, Idared, Jonagold, Northern Spy, Russet, Spartan),
1 tbsp lemon juice
15 mL - 2 tbsp granulated sugar
30 mL - 1/2 tsp cinnamon
2 mL Glaze:
1/4 cup apricot jam or 50 mL orange marmalade
2 tsp apricot brandy or 10 mL orange liqueur
On lightly floured surface roll out half of puff pastry dough into a 9-inch (23 cm) square. Cut dough into four 4-1/2 inch (11.5 cm) squares; place on baking sheet. Repeat with remaining dough. In large bowl toss apple slices with lemon juice. In small bowl, combine 1 tbsp (15 mL) of the sugar and cinnamon; stir into apples. Lay apple slices on pastry, overlapping slightly. Bake in a 400 degree F (200 degree C) oven for 15 minutes; sprinkle remaining 1 tbsp (15 mL) sugar over apples. Return tarts to oven and bake about 10 minutes longer or until pastry is puffed and golden.
Prepare glaze: In small bowl, combine apricot jam and brandy (or orange marmalade and liqueur); brush glaze over warm tarts. Serve warm or at room temperature. Makes 8 tarts.(NC)