Cinnamon Apple Tarts
Wowie powie! These are so delicious, but I’ll be honest, they took me about 3 tries to get them just right!
I’ve got a bit of a sweet tooth and although this recipe was under the “dessert” section, I like to make them for breakfast! Warm apples, flaky pastry puff and a hint of bourbon infused brown sugar! Who wouldn’t want to start off their day like that! Ha ha.
This recipe was found in one of my favorite cook books, “Half Baked Harvest - Super Simple” by Tieghan Gerard.
Here’s what you’ll need!
Ingredients
1/3 cup packed light brown sugar
2 tablespoons salted butter at room temperature
1 tablespoon brandy or bourbon
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 sheet frozen pastry puff thawed
2 large honey crisp apples cored and thinly sliced
2 tablespoons melted butter for brushing
Optional: serve with vanilla ice cream
Making the Apple tarts
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
In a small bowl, stir together the sugar, butter, bourbon, vanilla extract and cinnamon.
Cut the pastry puff sheet into 6 rectangles and transfer them to the prepared baking sheet. Spread about 2 teaspoons of the sugar mixture onto each square. (Just enough to coat the square, but keep it from getting close to the edges.)
Arrange the apple slices, skin side up on each pastry square. Fold the edges of the pastry inward, using a fork to seal it all around.
Evenly drizzle the remaining sugar mixture over the apples. Take the melted butter and brush it onto the edges of each pastry puff.
Bake until the pastry is golden and the apples are tender, 25-30 minutes. (Pull out of the oven when you see the sugar mixture has over flown to the parchment paper causing it to cook and turn black)
Transfer the tarts to let cool for a few minutes before consuming. They will be hot and sticky!
Optional: serve with vanilla ice cream if your choosing to have this as a dessert…or for breakfast! No judgement. Enjoy!
-Aloha