Easy Apple Puff Pastry Tarts (and please vote for me!)
I'm a little delirious, having just driven 9 hours to Orlando, but apparently not too delirious to tell you about apple tarts. Or maybe writing a blog post about apple tarts just now proves that I AM too delirious. I can't decide.
Anyway, these little apple tarts are delicious and SO quick and easy! You can use homemade or store-bought puff pastry, make the almond whipped cream in advance, and have dessert ready in no time.
Voting for Round 7 of Project Food Blog, a competition to crown the next food blog star, is NOW OPEN! Thank you SO MUCH for helping me get to this point! This round, I had to create a cooking video. Please sign in to your Foodbuzz.com account (or register if you don't already have one). Then go to my cheesecake video entry here and vote by clicking the heart next to the words "Vote for this Entry." THANK YOU!
Easy Apple Puff Pastry Tarts with Almond Whipped Cream
Recipe by: Pioneer Woman
Yields: about 6 individual tarts
Tart Ingredients:
homemade or store-bought puff pastry sheets, thawed and cut into rectangles
4 apples, cored and sliced but not peeled
1 cup brown sugar
1/4 teaspoon salt
optional spices to taste: cinnamon, nutmeg, etc.
Almond Whipped Cream Ingredients:
2 cups heavy whipping cream
5-6 tablespoons confectioners' sugar (to taste)
1 teaspoon almond extract
Directions:
Preheat your oven to 415 degrees. Put the puff pastry rectangles on a greased baking pan (with edges, so the juices don't run down and caramelize on your oven, or on your mom's freshly cleaned oven . . . not that I'm speaking from experience, or anything. Combine apple slices, sugar, salt, and any spices you're using in a bowl and allow them to sit for a few minutes. Then arrange the apple slices on the puff pastry in a straight line, overlapping.
Bake 18 - 20 minutes, or until pastry is puffy and golden brown. While pastry is baking, whip together cream, sugar, and almond extract in a medium bowl to soft peaks. Place this in the fridge until you're ready to use it.
Remove pastries from the oven and immediately serve with a dollop of cold almond whipped cream (allow diners to place this on their own tarts to ensure it doesn't melt before it gets to them!)
To read more half-asleep blogging, find out what language arts has to do with these tarts, or see more apple tart photos, please head over to Willow Bird Baking!
P.S. Please don't forget to vote! Thank you!
x-posted in food_porn, bakebakebake, cooking
Anyway, these little apple tarts are delicious and SO quick and easy! You can use homemade or store-bought puff pastry, make the almond whipped cream in advance, and have dessert ready in no time.
Voting for Round 7 of Project Food Blog, a competition to crown the next food blog star, is NOW OPEN! Thank you SO MUCH for helping me get to this point! This round, I had to create a cooking video. Please sign in to your Foodbuzz.com account (or register if you don't already have one). Then go to my cheesecake video entry here and vote by clicking the heart next to the words "Vote for this Entry." THANK YOU!
Easy Apple Puff Pastry Tarts with Almond Whipped Cream
Recipe by: Pioneer Woman
Yields: about 6 individual tarts
Tart Ingredients:
homemade or store-bought puff pastry sheets, thawed and cut into rectangles
4 apples, cored and sliced but not peeled
1 cup brown sugar
1/4 teaspoon salt
optional spices to taste: cinnamon, nutmeg, etc.
Almond Whipped Cream Ingredients:
2 cups heavy whipping cream
5-6 tablespoons confectioners' sugar (to taste)
1 teaspoon almond extract
Directions:
Preheat your oven to 415 degrees. Put the puff pastry rectangles on a greased baking pan (with edges, so the juices don't run down and caramelize on your oven, or on your mom's freshly cleaned oven . . . not that I'm speaking from experience, or anything. Combine apple slices, sugar, salt, and any spices you're using in a bowl and allow them to sit for a few minutes. Then arrange the apple slices on the puff pastry in a straight line, overlapping.
Bake 18 - 20 minutes, or until pastry is puffy and golden brown. While pastry is baking, whip together cream, sugar, and almond extract in a medium bowl to soft peaks. Place this in the fridge until you're ready to use it.
Remove pastries from the oven and immediately serve with a dollop of cold almond whipped cream (allow diners to place this on their own tarts to ensure it doesn't melt before it gets to them!)
To read more half-asleep blogging, find out what language arts has to do with these tarts, or see more apple tart photos, please head over to Willow Bird Baking!
P.S. Please don't forget to vote! Thank you!
x-posted in food_porn, bakebakebake, cooking