easy apple tarts

It?S the first of July,

however round right here, it?S apple picking season!

Believe it or now not, I?Ve been selecting apples

all week off my little Anna Apple tree,

and these days by myself,I amassed around five pounds of apples!

So, nowadays I?M including a brand new recipe,

my repertoire of apple desserts.

I just watched Ina Garten make these

easy apple cakes this morning on The Barefoot Contessa.

The timing couldn?T be better.

I just befell to have puff pastry dough within the freezer

and then all I wanted turned into sugar, butter, apricot jam

and course apples!

Look at my little tree .  It’s only about 7 feet tall,

however it actually produces bushels and bushels

of apples all summer season long.

I?M hoping to also make a few of my different

favorite recipes subsequent week like

Apple Walnut Brownies ,

Huguenot Torte, and

Traditional Apple Pie.

Ina also has a recipe for Apple Pie Bars made

with a shortbread crust that I need to make too, (Yum!)

but for now, right here?S the recipe for you all:

Ina Garten?S Apple Tarts

1 bundle (2 sheets) frozen puff pastry, defrosted

four small (6 ounce) Granny Smith apples

3/four cup sugar

6 tablespoons (three/4 stick) bloodless unsalted butter, small-diced

three/four cup apricot jelly or heat sieved apricot jam

3 tablespoons Calvados, rum, or water (I used water)

Preheat the oven to four hundred levels. Line 2 sheet pans with parchment paper.

Cut each sheet of puff pastry into 4 squares. Divide the pastry among the organized sheet pans and refrigerate whilst you prepare the apples.

Peel the apples and cut them in 1/2 thru the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/four-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and location one slice of apple on every facet of the organized slices. Sprinkle the apples evenly with the sugar and dot them with the butter.

Bake for forty minutes, until the pastry is browned and the edges of the apples start to brown. Don’t fear! The apple juices will burn inside the pan however the muffins will be excellent! When the truffles are completed, warmness the apricot jelly collectively with the Calvados till bubbly and brush the apples and pastry completely with the jelly aggregate.

Loosen the muffins with a steel spatula in order that they do not stick to the paper. Allow to cool and serve heat or at room temperature.

Ciao! Fabiana

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