As Easy As Apple Tart

I've got to tell you, dear readers, I always thought I was above peer pressure, but it turns out that I'm not! Luckily, this time when I chose to give in, it ended in a surprisingly good result. I'm talking about apples. They're everywhere, aren't they? And all of you out there in the foodie blogosphere are doing such wonderful things with them - I'm so impressed! The apple is a humble fruit, with a rich history. Why do you suppose people think the apple was the forbidden fruit that caused Adam & Eve to be thrown out of heaven? I would've thought it was something more exotic, no?! Nonetheless, apples never really appealed to me. Maybe it was a simple case of too much supply versus demand? Growing up, it was one of those fruits that was omnipresent, no matter what the season, and it still is. Mum was forever trying to get me to eat more of it. And when people tell you that "an apple a day keeps the doctor away", well, that just makes it sound like medicine. Blech. And I, for one, have a thing for cute doctors, so why would I stuff myself with apples?!
But I'm a sucker for good marketing. When I entered my grocery store the other day, some magical little elf had turned it into an apple orchard wonderland! Bushels and baskets, overflowing with at least eight different varieties of apples, were scattered everywhere. A veritable cornucopia, if I may (I've always wanted to use that phrase - me smart). So I caved. Bought myself a bunch of Golden Delicious apples and took them home, after which I began scouring the net for the perfect, easy apple dessert recipe. There are so many of you creative foodies out there, that I was overwhelmed by the choices I had! Finally, I simply settled for one that was a cross between a tarte fine by Dorie Greenspan and an apple tart by Ree, my favorite Pioneer Woman!
Elegant Apple Tart (tweaked from this recipe by The Pioneer Woman)
Serves 4-6

Click here for printable recipe

3-4 firm, sweet apples, preferably Golden Delicious
Squirt of fresh lemon juice
1 sheet frozen puff pastry (I use Pepperidge Farm), slightly thawed
1/2 cup brown sugar
1/4 tsp salt
2 tsp milk or heavy cream
1/4 cup apricot preserves/jam, for glazing
1-2 tsp granulated sugar, for sprinkling

Method:
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Peel, core and slice the apples. Pour over some lemon juice right away so that they don't turn brown. Mix well with the brown sugar and salt. Keep aside.

3. Unfold the puff pastry sheet. Slice it into thirds or in half. Arrange the apple slices in a pattern that you like, on top of each piece of puff pastry. I like the vertical, overlapping version.

4. Brush the milk/cream over the exposed edges of the puff pastry. Sprinkle the granulated white sugar over the whole thing, and pop into the oven for about 15-25 mins - just keep an eye on it, so that it doesn't burn.

5. In the meantime, warm up the apricot preserves/jam with a little bit of water on the stove, so that it becomes spreadable. Once the tarts come out of the oven, liberally shmear them with the apricot glaze. Cool for 5 mins and serve with whipped cream or ice-cream for dessert. OR as the star of your high tea with the girls!

(Tip: If the apples on your tart did not caramelize as much you wanted them to, go at them with your handy-dandy kitchen torch - the same one you use for creme brulee)

Verdict: DH liked this tart way more than I did. It's very delicate and oh-so-french, which I love. Also, it's easy enough for me to make on a whim. So although I'm still not an apple junkie, I will give this tart a thumbs up, and recommend it to anyone. Perfect for a chilly fall afternoon, when you need something warm, fragrant and homey to chomp on. Plus, when has anything with puff pastry ever turned out terrible?!

Oh. My. Lord. Sticky, caramely, fruity goodness. Apples, thou have redeemed thyself.

Ozzy, snoozing in a warm patch of sunlight on a chilly fall morning, right next to my computer chair. He better be careful because one of these days I'm gonna forget he's there, and roll over him ... yikes, scary thought! I have to look all around my chair before I even budge!

Will be sending this recipe to Meeta's Monthly Mingle - High Tea Treats event, hosted by the lovely Aparna from My Diverse Kitchen.