Caramel Apple Tarts by J.L. of Great Diamond Island

 

This recipe is from a cookbook that is a collection of recipes from the residents of Great Diamond Island, in Casco Bay off the coast of Portland Maine. J. L. (who has not given me permission to use her name YET, is the mother of one of my best friends from high school in CT.  SP and I have recently started the "empty nest cull" where we are clearing ourselves of the things that no longer serve us, are not things that are used regularly, and that our children don't want. We are repacking some books and clothes etc. for the grandchildren we want. Anyway, the kitchen cookcook shelves were recently tacked, and I passed this book along to Pickle, extracting this recipe since it was special. Without further ado...

 

Ingredients

 1 sheet frozen puffed pastry, thawed

4 Granny Smith Apples, cored and cut into slices 1/2 inch thick

6 Tbs brown sugar 

1 tsp pumpkin pie spice

1 egg white, beaten

4 tsp honey

caramel sauce 

 

Process

 

1. Preheat the oven to 425 degrees. 
2. Line baking sheets with parchment paper. 
3. Roll out the pastry sheet on lightly floured surface into a very thin 18x14 rectangle. 
4. Using a small plate and a guide, cut out four 7 inch rounds. 
5. Transfer to baking sheets and refrigerate. 
6. Heat a non-stick frying panover medium heat. 
7. Add apples, sugar, and pumpkin pie spice and saute until slightly browned, about 15 minutes. 
8. Remove the dough from the refrigerator. 
9. Place the apples in the center of each pastry round. 
10. Fold the edges of the dough over the apples to form a volcano shape. 
11. Brush the outside of the dough with the beaten egg white.
12. Bake in oven for 20 to 25 minutes or until the pastry is golden. 
13. Drizzle each tart with 1 teaspoon of honey.
14. Transfer to a rack and cool for 10 minutes. 
15. Serve warm or at room temperature. 
16. Prepare serving plate with a design of caramel sauce, then place tart onto the plate and add a scoop of vanilla or cinnamon ice cream. 

 

ENJOY!