Sunday, August 02, 2009

Puffy Apple Tarts

Puffy Apple Tarts

This recipe is one adapted from one of my favorite cookbook authors. Once I was blessed to be able to attend one of her cooking classes --- such fun! She was as nice in person as I expected she'd be.

4 cups Fuji apples, peeled, cored, sliced and chopped
1 cup apple juice, unsweetened
1 tsp. ground cinnamon
2 teaspoons pure vanilla extract
1/2 cup Sucanat
1/8 cup pure maple syrup
2 Tbsp. cornstarch
1 Tbsp. apple juice or water
2 boxes (17.3 ounces each) Pepperidge Farm puff pastry sheets

In a medium saucepan, bring the apples and 1 cup juice to a low boil and simmer covered for 5 minutes. Add cinnamon, vanilla, Sucanat and maple syrup.

In a separate cup dissolve the cornstarch and liquid. Add to above boiling mixture ad stir until thickened. Remove from heat. Thaw and carefully remove pastry sheets from the first box. Keep them refrigerated until 15 minutes before use, or they become too sticky to work with.

Lightly flour a large cutting board or cutting surface and a cookie sheet or baking stone. Open first sheet of pastry onto floured surface. Spread with half of the apple filling to 1/2 inch from edges. Top with remaining pastry sheet.

Using a 2 1/2 inch ravioli press, cut out 9 squares. Using a paring knife, cut around the edges of the press to help make the cuts all the way through the dough.

Gently remove the squares and place them on your floured baking sheet at least 1 inch apart. It is not necessary for the tartlets to be sealed.

Bake at 400 degrees F. for 20 minutes or until nicely puffed and brown.

Repeat above procedure with remaining ingredients. Enjoy!

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