Picking apples is one of the greatest pleasures of the fall season and eating them is another! Harvested September through November, the versatile apple is not only the perfect healthy snack but also a great addition to some of your favorite dishes.
Each tart can be a single serving or romantics can share one. I recommend a glass of calvados to be served with the tart, like the old tradition in Normandy, France.
Prep. Time : 45 mins.
Ingredients Needed to serve 4
- 4 Fuji Apples
- Puff Pastry dough to make 4, 6” rounds
- 1/2 C. light brown sugar
- 2 Tbsp of Casonade (raw sugar)
- Drizzle of Calvados (French Apple Schnapps)
- 1 C. Heavy Cream
- Pinch of white granulated sugar
- Heaping Tbsp. of unsalted butter
- Mint for decoration
- Other colorful berry for decoration
Directions: Peel apples, remove core and seeds and cut into ½” segments. Sauté quickly with brown sugar and butter until lightly softened. Reserve on plate. Cut the four 6″ round puff pastry dough. Lay apple slices nicely in circular design on each pastry leaving 1/4 inch free on the outsides. Sprinkle top with Casonade and bake in a very hot oven (450-475) for approximately 15 minutes or until the pastry rises and is golden brown.
During baking, make the whipped cream. Whip (by hand or mixer of choice) the heavy whipping cream, white sugar, and calvados.
Serving and Additional Garnishment Ideas: Tart can be made a few hours in advance, kept at room temperature, and reheated just before service. Any fresh garnish with a pop of color can be used.
Recipe highlighted in Bon Appetit.
