Apple Tarts

Adapted from Gourmet, October 2001



  •     2 small Granny Smith apples, peeled, cored, and halved
  •     1/2 cup water
  •     1/2 cup sugar
  •     2 tablespoons fresh lemon juice
  •     2 tablespoons unsalted butter
  •     1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
  •     Cut apple halves crosswise into 1/16-inch-thick slices and transfer to a bowl.



Step 1: Bring water, sugar, lemon juice, and butter to a boil in a small saucepan, stirring until sugar is dissolved, then pour over apples. Turn apples until slightly wilted, then drain in a colander set over a bowl, reserving liquid.

Step 2: Preheat oven to 425°F.

Step 3: Roll out pastry sheet on a lightly floured surface into a 121/2-inch square and cut out 4 (6-inch) rounds.

Step 4: Transfer rounds to a lightly buttered baking sheet and top with overlapping apple slices.

Step 5: Bake in middle of oven until golden brown, about 25 minutes.

Step 6: Boil reserved liquid in saucepan until reduced to about 1/3 cup, then brush on baked tart.

Add new comment

This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.