A Work Of Tart

Simple is beautiful and also tasty. This french apple tart is easy easy easy (store-bought puff pastry), really yummy and even elegant.

APPLE TART

You will need:

1 package frozen puff pastry (Pepperidge Farm in freezer section)

4 Granny Smith apples

1/2 cup sugar

4 tablespoons cold unsalted butter, small diced

1/2 cup apricot jelly

2 tablespoons Calvados, rum or water

Preheat oven to 400 degrees.

Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 x 14.

*Thaw the puff pastry in the refrigerator. It softens very quickly so work quickly and don't leave it at room temperature for too long.

Trim the edges so it looks close to a prefect rectangle, be as precise as you want.

Place dough on the prepared sheet pan.

Refrigerate while you prepare the apples.

Peel the apples.

Cut apples in half through the stem.

Remove the stems and cores with a knife. (use a melon baller to make it extra pretty)

Slice the apples crosswise into 1/2 inch thick slices.

Place slices diagonally, overlapping down the center of the pastry.

Continue making diagonal rows beside the middle row until the pastry is coved with apples.

Sprinkle with 1/2 cup sugar.

Dot with butter.

Bake for 45 minutes to 1 hour or until pastry is browned.

Rotate pan once during baking.

Heat apricot jelly together with the rum or water.

Brush onto apples and pastry.

Cool slightly and serve warm with ice cream or at room temperature.

A few tidbits-

If the pastry puffs up too much in one area, slit with a knife to let the steam out.

The apple juices will burn the pan but don't worry!- the tart will be fine.

Engagement Gathering Hors D'oeuvre

When its cold outside and friend gets engaged, baked brie is is just the hors d'oeuvre to bring to the party.

Warm Baked Brie

Thaw a sheet of puffed pastry dough (found in frozen food aisle)

Roll out a bit, still keeping a square shape

Spread apricot preserves in the center of the square

Place a wheel of your favorite Brie cheese

At this point you can get creative and add what ever your heart desires-

various fruit preserves, brown sugar, dried fruit, nuts. Just make sure the dough is thick enough to not break.

Wrap the brie and filling. * I fold in the four corners so you are left with four more corners. Trim some of the dough to reduce bulk and use for decoration on top.

Flip the wrapped Brie over and onto a baking sheet with parchment

Cut out leaves or other designs out of trimmed dough and place on top

Bake for 20-25 minutes according to your puff pastry directions

Serve with sliced Granny Smith apples and crackers

* I use Pepperidge Farm Puff Pastry Sheets, 400 degrees.