Hood River produces an amazing array of apples in the fall. Whether you make a trip on the "Fruit Loop" or you grab the latest bunch from your grocer, here is a fabulous way to enjoy them. Especially with vanilla bean ice cream.
We love making this to round out a fall weekend meal. It is delicious following Butternut Squash Lasagne and a salad. The recipe was adapated from Bon Appetit Magazine.
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2-3 medium apples, peeled, halved, cored, each half very thinly sliced
We like Cortland, Fuji, or McIntosh
3 tablespoons sugar*
3 tablespoons salted butter, melted (margarine to be vegan)
2 teaspoons of cinnamon*
4 teaspoons honey
*To taste depending on sweetness of apples.
Line 1 baking sheet with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch rectangle. Cut to fit baking sheet, place on sheet, cover and refrigerate at least 30 minutes and up to 1 day.
(You can also cut the pastry into circles and divide them on two baking sheets.)
Position rack in oven and preheat to 400°F.
Overlap slices from 1/2 apple on the pastry, using 3-4 lines. (Or circles if using rounds.) Leave 1/4-inch plain border. Sprinkle apples with sugar, cinnamon, then drizzle or brush with butter.
Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.
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