APPLE PUFF PASTRY TART
A delicious mix of sweet and tart that will truly amaze your senses. The pastry adds dimension as well. It's like apple pie without the fork!
Provided by MichelleSchaffer
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Unroll puff pastry sheets onto a floured work surface. Cut each sheet into 6 small squares. Arrange squares on 2 baking sheets. Spread cream cheese over the center of each square.
- Mix apples, sugar, and cinnamon together in a separate bowl. Spoon mixture onto the squares. Pinch corners of each square together.
- Bake in the preheated oven until puffed up and golden, 20 to 25 minutes.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 33.3 g, Cholesterol 20.5 mg, Fat 22.1 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 8 g, Sodium 157.4 mg, Sugar 13.4 g
APPLE AND NUT-BUTTER PUFF PASTRY TARTS
The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Fall Apple Quick & Easy Peanut Butter Bake
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Roll out puff pastry on a lightly floured surface into a long rectangle. Cut in half crosswise (halves should be almost square). Transfer to a parchment-lined rimmed baking sheet; prick with a fork in several places. Using a small offset spatula, spread 2 Tbsp. peanut butter in the center of each half to make a 5" round, then spread 2 Tbsp. apple butter over top of each nut-butter round. Pile up apples in the center of each puff pastry and top with peanuts. Dot fruit with butter and sprinkle with sugar.
- Beat egg and 1 tsp. water in a small bowl, then brush pastry with egg wash and fold up edges around apples, leaving the center open. Press along the folded edges to lightly seal. Brush outside of pastry with egg wash and sprinkle with more sugar. Let chill in freezer 10 minutes.
- Bake tarts until puff pastry is golden, 15-20 minutes. Reduce oven temperature to 350°F and continue to bake until pastry is deep golden brown and apples are tender, 20-25 minutes.
- Do Ahead
- Tarts can be baked 6 hours ahead. Store uncovered at room temperature.
EASY PUFF PASTRY APPLE TART
With only 4 ingredients, these quick, easy, and super delicious puff pastry apple tarts will be ready in a matter of minutes.
Provided by Shiran
Number Of Ingredients 4
Steps:
- Preheat oven to 400F/205C. Line a baking sheet with parchment paper and set aside.
- Cut puff pastry into two long strips, each approximately 9x30 cm (3.5x12 inch).
- Peel apples, cut them in half through the core, and remove the core using a melon baller or a knife. Place the halved apples cut side down, and slice into very thin pieces.
- Arrange apples on the pastry, overlapping each other slightly, leaving a bit of a border around the sides. For each tart, sprinkle half of the sugar and gently brush with half of the melted butter.
- Bake for 20-25 minutes, until edges are golden brown. Allow to cool completely on a wire rack.
- Serve warm or at room temperature. Sprinkle with powdered sugar and serve with ice cream if you like.
HONEY-GINGER APPLE TARTS
Honey-ginger apple tarts are rustic perfection. Flaky pastry crust, wrapped around a sweet-tart filling. And then everything is sprinkled with crushed cinnamon-sugar walnuts. See? Absolute perfection.
Provided by Martha Holmberg
Categories Dessert
Time 1h25m
Number Of Ingredients 11
Steps:
- Line a plate with aluminum foil. Put the walnuts, sugar, and salt in a small skillet and heat over medium-high heat. Cook, stirring occasionally, until the sugar starts to melt but is not yet syrupy and the walnuts start to smell toasty. Don't let the sugar caramelize. Pour the nuts onto the plate, sprinkle with the cinnamon, and let cool completely.
- Place the nuts in a heavy plastic bag and crush them with something heavy. You want mostly small pieces with a little powder. Taste and add more salt or cinnamon to taste.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat until sizzling. Add the apples and toss to coat. Saute until a lot of the moisture from the apples has evaporated and the apples just start to soften and turn brown, 8 to 10 minutes. Add the honey, ginger, cinnamon, and salt and toss to blend. Taste and add more of any of these flavorings, if desired. Set aside to cool.
- On a lightly floured work surface, roll the pastry into a 10-by-15-inch rectangle. Cut into six 5-by-5-inch squares, then trim the corners of each square to make a rough round.
- Heat the oven to 400°F (200°C).
- Arrange the pastry rounds on a baking sheet and prick each one at 1/2-inch intervals. Divide the apple filling evenly among the pastry rounds, leaving about a 1/2-inch border of pastry. Wet the border with a little water and loosely pleat it to create an edge that embraces the apples. The pastry shouldn't cover the center of the apple filling. Brush the edge of the pastry with some melted butter.
- Bake the tarts until the pastry is pale gold and set, about 18 minutes. Brush a little more butter onto the pastry and continue baking until the pastry is puffed and a rich golden brown on the border and undersides, another 5 to 7 minutes.
- Slide the tarts onto a cooling rack. Sprinkle each one with a heaping tablespoon cinnamon-sugar walnuts and let cool for at least 15 minutes or up to 1 hour before serving.
Nutrition Facts : ServingSize 1 portion, Calories 407 kcal, Carbohydrate 41 g, Protein 5 g, Fat 27 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 10 mg, Sodium 121 mg, Fiber 4 g, Sugar 17 g, UnsaturatedFat 18 g
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- Preheat oven to 425°. Roll out puff pastry on a lightly floured surface into a long rectangle. Cut in half crosswise (halves should be almost square). Transfer to a parchment-lined rimmed baking sheet; prick with a fork in several places. Using a small offset spatula, spread 2 Tbsp. peanut butter in the center of each half to make a 5" round, then spread 2 Tbsp. apple butter over top of each nut-butter round. Pile up apples in the center of each puff pastry and top with peanuts. Dot fruit with butter and sprinkle with sugar.
- Beat egg and 1 tsp. water in a small bowl, then brush pastry with egg wash and fold up edges around apples, leaving the center open. Press along the folded edges to lightly seal. Brush outside of pastry with egg wash and sprinkle with more sugar. Let chill in freezer 10 minutes.
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- Take the Puff Pastry Sheets out of the freezer and leave to thaw at room temperature for 5 to 10 minutes, or until softer.
- Preheat your oven on 180°C/350°F. Line a baking tray (you might need two) with baking paper or a baking mat.
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