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.

Today, I taught a Puff Pastry cooking class....

This photo was sent to me from Robin, only a few hours after my class was over...Here's what she had to say:

"I already made the Salmon one! I was so inspired! :) it was SOOO easy! The hardest part was finding someone at Eli's who knew where to find the miso :) I loved today, thanks for doing it!"

-Robin Saks Frankel

Content Manager, Big City Moms

Miso & Mirin Marinated Salmon Encased in Puff Pastry with Mushrooms & Spinach

Serves  10- 12 people

1 sheet puff pastry

1 side salmon, appx 1.5 lbs, skin removed

1 tablespoon olive oil

1- 10 ounce package chopped spinach, thawed and drained well

2 cups sliced gourmet mushrooms (shitake, maitake, oyster, portobello...)

salt and pepper

2  tablespoons white miso

3 tablespoons mirin

1 tablespoon brown sugar

1 egg, beaten

Preheat oven 400. On a piece of parchment paper, roll out the puff pastry to the same length and double the width of your fish. Place the parchment paper on a baking sheet and place in the fridge. Heat the oil in a sauté pan, and quickly sauté the spinach and mushrooms over high heat. Meanwhile, whisk together the miso, mirin, and brown sugar. Stir the miso mixture into the spinach and mushrooms, and remove from heat. Let cool.  Remove the dough from the fridge. Lay the fish on one side of the dough, leaving a 3-inch border. Place the spinach mixture over the fish evenly.  Fold the 3-inch border of dough over the fish, and keep rolling the fish in the dough until it is completely encased. Tuck in all the loose edges, and press down on the edges using your fingertips. Make sure the seam on the dough is facing down on the parchment paper before baking. Use a sharp knife to cut some slits into the top of the pastry, Brush the top with egg wash, and bake for 40 minutes. You make mix together some additional sauce (miso, mirin and brown sugar) to serve alongside the fish.