easy apple tarts

It’s the first of July,

but around here, it’s apple picking season!

Believe it or not, I’ve been picking apples

all week off my little Anna Apple tree,

and today alone,I gathered around 5 pounds of apples! 

So, today I’m adding a new recipe,

 my repertoire of apple desserts.

I just watched Ina Garten make these

easy apple tarts this morning on The Barefoot Contessa.

The timing couldn’t be better.

I just happened to have puff pastry dough in the freezer

and then all I needed was sugar, butter, apricot jam

and course apples!

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

but it literally produces bushels and bushels

of apples all summer long.

I’m hoping to also make a few of my other

favorite recipes next 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 want to make too, (Yum!)

but for now, here’s the recipe for you all:

Ina Garten’s Apple Tarts

1 package (2 sheets) frozen puff pastry, defrosted

4 small (6 ounce) Granny Smith apples

3/4 cup sugar

6 tablespoons (3/4 stick) cold unsalted butter, small-diced

3/4 cup apricot jelly or warm sieved apricot jam

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

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.

ciao! fabiana