3 hours ago
Wednesday, March 9, 2011
These little rustic tarts are easier than pie (isn't that an expression?).
But I mean it!
Using my beloved frozen puff pastry allows me to spend time on the main dish, instead of worrying about a fancy dessert.
I had 2 lonely apples in the crisper drawer and was having 6 for dinner, so this was perfect.
Rustic Apple Tarts: (made 9 tarts)
1 sheet frozen puff pastry, defrosted
2 apples, (I leave the peel on), cut into 1" cubes
2 tbsp brown sugar
1 tsp cinnamon
1 tbsp lemon zest
1 tbsp melted butter
1 egg, beaten (for the egg wash)
turbinado sugar for sprinkling
Mix the diced apples in a bowl with the sugar, cinnamon, zest and butter, until coated.
Lay out a piece of defrosted puff pastry and cut into about 8 squares (I got 9 squares?) to fit your muffin tin.
Line muffin tins with the pastry squares, making sure the corners are overlapping onto the tin.
Fill the baskets w/ the apple mixture and neatly fold over the corners to cover the apples a bit.
Brush with some egg wash and sprinkle with some turbinado (raw) sugar.
Bake for 20 minutes in a 400F oven and let set a few minutes in the tins before removing them. You will need a spoon to lift them out, because the sugary syrup gets very sticky.
Serve w/ iced cream or whipped cream.
These are really delicious and the lemon zest makes them extra special.
The winners of the Pioneer Woman Cookbook Giveaway are:
Denise S. who wondered why her eggs in a basket were always burned (she had the oven temp set to 475F!!) and Shelly R. from Louisville, KY who uses blogs for her dinner inspiration!
Ladies, please contact me so I can mail out your PW cookbooks!