French Apple Tarts

Inspired by a recipe from the cooking show Foodies, I whipped up 3 different puff pastry tarts: apple with an apricot jam glaze, apple with a maple syrup glaze and pear tarts with nutmeg and a maple glaze. The tarts were delicious, pretty and super quick to make. The apple maple tarts were the best (well, in my opinion anyway).

1  10”x 10” sheet of frozen puff pastry, thawed in fridge overnight
2 apples, peeled and sliced (I used cortland)
2 tsp fresh lemon juice
2 tbsp sugar
1/2 tsp cinnamon
1/4 cup apricot jam
2 tsp apricot brandy
or glaze with:
1/4 cup of maple syrup

Preheat oven to 400°F. On a lightly floured surface, roll out the square puff pastry sheet. Cut into 8 rectangles. Place on a baking sheet, about 2 inches apart.

In a large bowl, toss apple slices with lemon juice. In a small bowl, combine 1 tbsp of the sugar and the cinnamon; stir into apples.

Arrange apple slices diagonally on pastry, overlapping slightly. Turn up 2 opposite corners of the pastry to touch the apples.

Place the baking sheet in the preheated oven and bake for 15 minutes. Sprinkle the remaining sugar over the apples. Rotate baking sheet for even browning and bake for about 10 minutes or until pastry is puffed and golden.

In a small bowl, whisk together jam and brandy. Brush over warm tarts to glaze.  Or glaze with the maple syrup. Serve warm or at room temperature.

For the pear tarts, substitute the apples for pears and add 1/4 tsp of nutmeg to the cinnamon-sugar mixture. Glaze with maple syrup.



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