Daily Archives: October 12, 2020

Apple Tart

Autumn is here and with it comes the beautiful colors of the season.  It also means that fresh local apples are in season.  This year, I didn’t visit any of my favorite orchards but relied on a delivery service for local apples.

Michigan is the third-largest producer of apples in the United States and harvests about 1.05 billion pounds of apples per year.  That is a lot of apples.  Fortunately, West Michigan contributes to that annual harvest.  See more information about Michigan apple harvests here in this short article.

I make this Apple Tart a couple of times a year when the local Honey Crisp apples are available.  It is one of my favorite Fall desserts.  Using prepared puff pastry, makes this a quick and easy dessert.  In my opinion, it is just as good as an apple pie.  You can serve with whipped cream or vanilla ice cream but I prefer it with no topping at all.

Apple Tart

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 pkg Puff Pastry Dough, thawed if frozen
1 tablespoon butter, softened
1 tablespoon ginger paste (or 1 teaspoon ground ginger)
4-5 medium sized apples
4 tablespoons granulated sugar
1/4 teaspoon cinnamon
Pinch of salt
1 tablespoon lemon juice

1/4 cup apricot preserves or jam
1 tablespoons  water

Preheat the oven to 425 degrees F.

Combine the softened butter and ginger paste and set aside.

Unfold the puff pastry and place in an 11 inch x 7 inch loose bottom rectangular tart pan.  Place the puff pastry over the fluted tart pan and press the dough to the bottom.  Cut off any excess dough from the sides of the pan.  Pierce the bottom of the crust with a fork to prevent it from puffing.

With a pastry brush, brush the bottom of the crust with the butter and ginger mixture.  Keep the puff pastry in the refrigerator while preparing the apples.

In a small bowl, add the sugar, cinnamon, and salt.  Stir to combine.  Set aside.

Wash and peel the apples.  Cut them into quarters and cut out the core section of each piece.  Cut each quarter into medium-thin slices and place in a large bowl.  Toss with the lemon juice and then gently stir in the sugar mixture.

Lay the apples out in 3 rows on the dough.  Overlap the apples as you place on the dough.

Bake for 25-30  minutes or until pastry is golden and apples are tender. Set aside on a wire rack while making the glaze.

Heat the apricot preserves together with the water and brush the apples with the mixture.  Set aside to cool about 20 minutes before removing from tart pan. and serving.  

Recipe is adapted from Wewalka Puff Pastry.   Original recipe provides instructions for making the tart without a tart pan.

Be safe everyone.  Below is photo of some Fall color in nearby Rockford, MI.

 

 

 

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