This is another fall-inspired treat. It's a simple dessert to make and is oh so yummy! The famous Ina Garten inspired this recipe.
Ingredients
Recipe yields 8 tarts
1 package puff pastry, thawed in the refrigerator until ready to use
6 medium apples of your choice, peeled , cored and thinly sliced into quarters
1/2 cup cane sugar
1 tsp cinnamon
1 stick vegan butter, cold (1/2 cup) cut into small cubes
3/4 cups apricot jam
1 tbsp water
2 tbsp rum (optional)
Preparation
Preheat oven to 375ºF. Line two sheet pans with parchment paper. Set aside.
Remove the sheets of puff pastry from the package, and unroll.
You will have four sheets. Place two unrolled sheets on each pan. With a pizza cutter, cut each sheet in half lengthwise to make eight sheets. Place both trays of puff pastry in the refrigerator while you prepare the other ingredients.
In a large bowl, add all the sliced apples.
In a small bowl, combine the sugar with the cinnamon and mix.
Remove the puff pastry from the refrigerator. Place the sliced apples in an overlapping pattern, either straight in the centre of the pastry or diagonally. Then add a few more slices on each side of the apples. Continue this process with all the tarts.
Sprinkle each tart with a generous amount of cinnamon sugar, covering the whole tart.
Add about 4 cubes of butter to each tart, dispersing the butter evenly around.
Bake the tarts for 25 minutes or until the pastry has puffed and the tarts are golden in colour.
Remove tarts from the oven when they are ready and set aside.
In a small pot, add jam, water and rum. (Note - if you choose to omit the rum, you can simply replace it with an additional 2 tbsp of water.) Bring the jam to a light boil, whisking until smooth, then turn off the heat. While the jam is still hot, brush the jam glaze generously over each tart.
I like to serve my tarts warm with a scoop of dairy-free vanilla ice cream or coconut whip cream.
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