Easy Apple Tart Recipe
I am beyond excited the weekend is here. This means it's dessert time and that my husband Lulu will be home after a week-long business trip. Lulu has a weakness for sweets so I'm sure he won't have any complaints about this apple tart.
This French dessert is one of the easiest tarts to assemble, with only about 5 ingredients. It has an apple- sauce filling and is brushed with apricot preserves at the end for a shiny look.
Yields: 4 servings½ cup apple sauce (homemade or store-bought)
4 (5-inch) squares puff pastry, thawed
2 apples (see tips), peeled and cored
juice of 1 lemon
2 tablespoons diced unsalted butter, cold
4 teaspoons raw sugar
¼ cup apricot preserves , warmed for 30 seconds in the microwave
Preheat the oven to 375°F.
For the tart shells: Line the tart pans with square sheets of parchment paper. Place the dough in each pan and prick the dough with a fork. Spoon about 2 tablespoons of apple sauce in the center of each puff pastry square.
For the apples: Cut the apples in half and then into slices. Drizzle the sliced apples with lemon juice.
Top the tarts with the apple slices. Place the pies on a baking pan, sprinkle with raw sugar and spread pieces of cold butter over the top. Bake for 5 minutes at 375°F; lower the temperature to 350°F and bake for another 20-25 minutes until the top is golden. At the end, if necesssary to ensure the apples are browned, change the setting and broil for about 2 minutes.
Remove from the oven and finish by brushing the apples with the warm apricot preserves. Allow to rest for at least 10 minutes.
Serve the apple dessert with a scoop of vanilla ice cream drizzled with caramel sauce.
Serve warm with a hot cup of tea.
Little reminder on how to make apple sauce: Core and dice an apple. In a small saucepan, melt 1 tablespoon of butter. Add the diced apple. Toss well. Add 1 tablespoon raw sugar and toss until the apple pieces are nicely coated. Add the ground cinnamon (if used). Cover and simmer for about 5 minutes until softened. Crush them with the back of a fork and let cool to room temperature.
You can make this fruit-filled coffee cake with any other fruit such as nectarines, peaches, plums, berries, pears or figs, depending on the season. Be creative!
I used Golden Delicious apples.
Parchment paper is very convenient when you use molds that aren't non-stick. If you're extra cautious, grease the molds with butter before lining them with parchment paper. You could also serve this apple cake as individual portions baked in a muffin tin.Published By: on April 25, 2014.