I adapted this recipe from Alton Brown's Good Eats episode "Puff the Magic Pastry." I finally was able to use the apples I bought at the farmers market a good 2 weeks ago. I used a "Prime Red" apple - it's a type that the farmer created though experimentation with cross pollination. I must say... Prime Reds are probably one of my favorite apples now. They are a cross between a jonathan and something else that I forgot. The apples are bright red while having a pure white inside... and they are always crisp but not too tart.
- puff pastry
- Sugar, for dusting
- Prime Red Apples, cored, and quartered
- 1 tablespoon lemon juice
- Apricot jam
- Preheat oven to 400 degrees F.
- Crimp seams of puff pastry together with fingertips. Dust both sides of pastry with sugar. Using a rolling pin, roll pastry in each direction to close seams. Using a sharp pizza cutter, cut out rectangles. Place pastry circles on a chilled sheet pan and let cool in the refrigerator for a few minutes.
- Using a vegetable peeler cut wafer thin apple slices. Put apple slices in lemon-juice-spiked water.
- Flip pastry circles over on the sheet pans and poke them with a fork to provide an outlet for steam. Put parchment paper on the pan underneath the pastry circles. Sprinkle pastry with sugar and arrange apple slices on top.
- Bake in the middle of the oven for 15 to 20 minutes. Poke the crust; if it feels soft it needs more time in the oven.
- Microwave some apricot jam for 30 seconds. Dab (don't brush) the jam on the tarts. Cool tarts at least 4 hours and seal in a resealable plastic bag. Serve at room temperature.