Colorado Apple Tarts
Recipe courtesy: Colorado Department of Agriculture and Chef Bob Holloway.
Makes 4 tarts.
2 small apples, Gala or Braeburn
1/2 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 sheet frozen puff pastry, thawed
Peel, core and cut apples in half. Cut apple into very thin slices (about 1/16 inch) and place in a bowl. Combine water, sugar, lemon juice and butter in a saucepan and bring to a boil, stirring until sugar is dissolved. Pour liquid over apples and mix until heat of the syrup has slightly cooked the apples. Drain liquid back into saucepan by placing into a colander over the pan and reduce liquid over medium-high heat until reduced to 1/3 cup. Cover and keep warm.
Preheat oven to 425 degrees with rack in middle of oven. On a lightly floured surface, roll out pastry sheet, using a floured rolling pin, until sheet is 12 1/2 inches long. Using a small plate as a guide, cut out four 6-inch rounds. Place rounds on lightly buttered baking sheet and top with overlapping apple slices. Bake for approximately 25 minutes or until golden brown. Brush on warm syrup and enjoy.
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