Apple Tarts

Sweet Appple tart    The Sweet Tart of Mine

Believe it not, I have frozen apple slices from last fall's harvest to use up before the next harvest.

This is my favorite way to use them:

Apple Tart

One sheet of puff pastry rolled thin

1/4 C of melted butter

Apple slices to cover

2 T marmalade thinned with 2 T of melted butter

Lay the puff pastry on a cookie sheet and brush some melted butter over it. Fold the edges in.

Lay out the apple slices so they overlap each other a bit. Spread the thinned marmalade over it and finish off with the rest of the butter.

Bake in a hot oven for 15 minutes or until golden. Slice and enjoy. 

My apple trees tend to be prolific. My apples are tart and great for baking, and my favorite way to eat them is in this phillo dough tart, ready in 30 minutes!

Ingredients:

Five sheets of phillo dough, defrosted.

1/3 C of melted butter

2T of sugar

1 T of  warmed up marmalade or peach jam (optional)

Prepare the tart:

Layer one phillo sheet at a time, brush with melted butter, until all five sheets are used.

Fold  the edges in.

Sprinkle 1 T of  sugar at the bottom of the tart.

Layer your cut apples ( keep your sliced apples in a water bath with lemon juice to prevent discoloring).

Sprinkle the rest of the sugar on the apples.

Drizzle the rest of the butter.

Drizzle the warmed up marmalade over the entire tart.

Bake in a pre-heated oven at 375F for 30-35 minutes.  Slice and eat!

Light and Airy and Delightful  Dessert.

Note: you can delete the marmalade, you can lower the amount of sugar, you can add chopped nuts.  Do use tart apples, though, as these keep their shape as they bake.  Phillo intimidates some people.   It becomes easier and easier with practice.

Enjoy!