Wow, it has been a busy week! Spring has sort of sprung in Oregon…there have been a handful of sunny days. The tasting room has been a madhouse and we’ve had so many long-time blog readers visit. It’s always SO fun when you all come out and say hi…it validates what I do here. At least in my mind it does.
I’ve also hired a new crew in the tasting room, make sure you drop by and say hi to Jeff, Joni and Marissa…they will be helping me keep my sanity as we head into the busy wine tasting season. We continue to do wine pairings with small little nibbles and bites, it’s really a fun way to spend your afternoon.
Now these tarts, they are so easy to make, my kids could do it. But the secret ingredient here is the almond paste (which I
did could eat with a spoon by the way). These are the perfect after dinner treat and will impress any company you might be having over.
These tarts open up like little blossoms. They are also perfect topped with whipped cream or vanilla ice cream. We did try both, but they were too warm to put on before taking a picture, as the whipped cream and ice cream would have melted. And of course everyone was begging for their dessert…well, you get it. It’s the life of a food blogger, trying to get pictures while your family stands in the background and watches their warm food go cold. Sorry family.
Anyway, give these a try…you will love….
Individual Puff Pastry Apple Tarts with Almond & Cinnamon
- 1/4 cup Granulated sugar
- 1/4 teaspoon Ground cinnamon
- 1 sheet Frozen puff pastry (9-3/4" square), thawed
- 2 Tablespoons Almond paste (from a can or tube)
- 4 teaspoons Sour cream
- 1 large Granny Smith apple, peeled, cored and cut into 12 wedges (there will be leftover apple)
- Optional toppings: Whipped cream or ice cream
- Position a rack in the center of the oven and preheat to 425 degrees F.
- Line a baking sheet with parchment. Combine the sugar and cinnamon in a small bowl. Unroll or unfold the puff pastry on a cutting board. Pinch any creases together and then smooth them out with your fingertips. Cut the pastry sheet into four equal squares with a pizza cutter or a sharp knife. Transfer the squares to the lined baking sheet.
- Roll 1-1/2 teaspoons of almond paste into a small ball and flatten it slightly with the palm of your hand, placing it in the center of one puff pastry square. Drop 1 teaspoon of sour cream on top. Sprinkle 1/2 Tablespoon of the cinnamon sugar over the sour cream. Arrange four apple wedges in the center of the puff pastry, two leaning away from the center one way and two leaning the other way (see picture above). Sprinkle with another 1/2 Tablespoon of the cinnamon sugar. Repeat with the three remaining puff pastry squares and filling ingredients.
- Fold the corners of the puff pastry over the apples until the tips are just touching but not overlapping and press the dough against the apples. By the dough not touching, this is what will give them their "blossoming" look. Bake until puffed and golden brown on the edges, 22 to 27 minutes. Let cool slightly. Any juices that leak onto the baking sheet will harden to a candy-like consistency, so break off and discard these bits before serving.
They are really out of this world!
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