Sunday, November 21, 2010

Another photo sent from a student of mine.....

Tamar used pears instead of apples for my Rustic Tart recipe.
Takes minutes to put together, and about 20 minutes in the oven...So good on a fall day served warm with a scoop of ice cream or a steaming cup of coffee...

Rustic Apple Tart
 Serves 10-12

2 sheets puff pastry, slightly thawed (I use Pepperidge Farm)
3 granny smith apples, peeled, cored and quartered
1 teaspoon cinnamon
¼ cup sugar
2 tablespoons vanilla sugar
2 tablespoons margarine or butter, cut into tiny pieces
1 egg, beaten
¼ cup apricot or peach jam, melted

Preheat oven 400. On a piece of parchment paper, roll out one of the pastry sheets until it is about 14”x 9”. Cut 1 ½” wide strips out of the second pastry sheets (do not roll this sheet out). Use as many strips as needed to form a border around the rolled-out pastry sheet (usually about 6 strips). Place in the fridge. Take each apple quarter and using a sharp knife, cut a row of slits in the top of each apple.
Place the apples in a microwave safe bowl, add 2 tablespoons of water, and cover with plastic wrap. Microwave for 3 minutes, and drain. Combine the cinnamon and sugars, and sprinkle half of the mixture over the center of the prepared pastry sheet. Place the apples over the sugar, slit-sides-up. Sprinkle remaining sugar, and scatter the margarine pieces all over. Brush egg wash over the edges. Bake for about 25 minutes, until nicely browned. If the border is getting too brown, cover the top with aluminum foil for the remaining cooking time. Serve warm. Brush melted jam all over the apples and border.

Below is my version made with apples.

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