Puff Pastry Apple Tarts Glazed With Honey Recipes

APPLE TARTS

Steps:

• Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
• Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

HONEY-GLAZED APPLE PEAR TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.
• Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet.
• Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over. In a bowl, combine the sugar, and cinnamon.
• Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar. Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff.
• Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.

PUFF PASTRY APPLE TARTS GLAZED WITH HONEY

Steps:

• Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch rectangle. Using small plate as guide, cut out four 7-inch rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Overlap slices from 1/2 apple on each pastry round, leaving 1/4-inch plain border. Sprinkle apple on each tart with 2 1/4 teaspoons sugar, then drizzle with 2 1/4 teaspoons butter.
• Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.

HONEY-GINGER APPLE TARTS

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.