I went into Crane's Pie Pantry to get my cider doughnut and apple fix. Crane's is a family-owned orchard right up the road, and just about half way to the Journeyman Cafe. I have a handy route: Crane's for doughnuts and fruit, Journeyman for bread (sometimes with a stopover for lunch). Saugatuck farmers market during the growing season, but I'll have to be patient for that.
I went to the cold storage to get some apples and found the cupboard almost bare. So I snatched up one of the lonely half pecks of Gala apples, and set off to make something worthy of the last apples of the season.
This tart is one of those easy recipes that doesn't need a recipe at all, as long as you know to start the oven out hot to get a good rise on the puff pastry:
Improv apple tart
1 sheet frozen puff pastry, thawed in the fridge
1 or 2 apples, peeled, cored and sliced
About 1 tablespoon apricot preserves, slightly warmed in the microwave
Preheat the oven to 400 degrees. Trim the puff pastry in the shape you like -- either round for individual tarts the size of an apple or long for a row of slices. Leave about a one-inch border, fold up and crimp with a fork. Brush with apricot preserves. Bake until golden, about 30 minutes. Remove from oven and brush again with apricot preserves for extra shine.
Recipe used with permission from Janine MacLachlan, The Rustic Kitchen, www. RusticKitchen.com. All rights reserved.
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