A classic tarte fine aux pommes is a beautiful and simple way to welcome the Fall season. This French dessert is made with thinly sliced apples spiraled on a thin puff pastry circle, brushed with butter, honey, vanilla and Calvados.
Apple puff pastry tart brushed with Calvados and honey
1 Puff Pastry Sheet (thawed)
2 tbsp unsalted butter, melted
2 tbsp honey
1 tbsp Calvados or apple brandy
2 tbsp apricot or peach preserves (room temperature)
3 tsp granulated sugar
1 vanilla pod
3 lbs apples (approximately)
Preheat oven to 425F. Thaw one sheet of puff pastry on the counter.
Peel the apples and cut into quarters, then remove the cores and pits.
Slice the apple quarters into thin slices and set aside.
Using a rolling pin, roll out the puff pastry sheet slightly, until large enough to trace a small dinner plate on it. Transfer the pastry to a parchment lined baking sheet, then trace your circle shape using a sharp knife. Remove the excess pastry and the plate.
Using fork, poke a few holes in the pastry to keep it from bubbling up during baking.
On the pastry circle, arrange the apple slices in concentric rings, and be creative with the center. Use a few smaller slices to create a rose shape, or just dice up a few pieces and sprinkle in the middle.
Split open the vanilla pod lengthwise and gently scrape out the seeds using a spoon, or back of a knife. Stir the seeds into the melted butter.
Brush your arranged apple slices lightly with melted butter and vanilla seeds. Stir the honey and Calvados together and brush lightly over the buttered apples. Sprinkle the whole tart evenly with sugar.
Bake at 425F for 15 minutes, then reduce heat to 400F and continue bake for about 30 more minutes, or until browned.
Brush the tart with the preserves and serve while still warm, with a scoop of ice cream.
This entry was posted on Monday, September 23rd, 2013 at 11:11 am. It is filed under Desserts and tagged with apple, french, puff pastry, tart.
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