October 5, 2016
Warm, flaky crust, filled with soft, sweet apples fried in butter and sprinkled with cinnamon and sugar. Each apple tart is made from puff pastry, which makes the most tender crust for the juicy fruit.
On our farm, our apple trees are ready for picking and it's a mad dash to the kitchen to process the buckets of apples into sauce and prepared apple slices to freeze for winter pies. What a bountiful time of year this is!
For the tart shells:1 package of puff pastry (thawed)
For the Fried Apples:4 apples (peeled and sliced)
1/4 cup butter
1/4 cup brown sugar (packed)
2 tsp. cinnamon
1/4 tsp. nutmeg
1 For the Fried Apples: Over medium heat melt butter in a heavy bottomed skillet
2 Add the sugar and spices
3 Let the sugar melt
4 Add the apple slices, stir to coat well
5 Cook for approx. 12 minutes.
6 Apples should be soft but not mushy
7 Set aside to cool
8 For the Tarts: Preheat oven to 375º F