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Crisp Apple Tarts

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The Gourmet Gannet will be selling these crisp apple tarts at Hobsonville Point Farmers Market this Sunday (and every Sunday) if you haven’t time to make your own sweet treats this weekend. We will also have Traditional Handmade English Pork Pies, Cornish Pasties, Cheese & Paprika Twists, Chocolate Almond Twists. Lots of yummy vegetarian tarts topped with things like field mushrooms & halloumi or roast vegetables. Swing by and say hello if you are in Auckland, it’s a lovely market with lots of local producers.

This recipe can quick and simple if you want to buy the puff pastry or use the recipe below to make your own. The apple crisps are perfect with a morning coffee or for dessert after dinner with a dollop of vanilla ice cream.

This is also my submission for Sweet New Zealand, our monthly Kiwi blogging event. This month hosted by Michelle over at Greedy Bread.

Ingredients
3 Braeburn Apples, cored
3 Tbsp Apricot puree/jam
3 Tbsp caster sugar
3 sheets of puff pastry or use recipe below

2 Tbsp butter, melted

Method

Pre-heat oven on fan bake to 200C

Take the pastry sheets or prepared puff pastry and cut round a saucer 6-9 times, re-roll spare pastry.

Place pastry circles on a baking paper on a baking tray.

Spread apricot puree over the circles.

Thinly slice the apple (I use a mandolin) and arrange over the pastry.

Brush the apples with melted butter and sprinkle with sugar.

Bake for 20 minutes. Liquid will release initially but this will dry and caramelize around the pastry to make them crisp.

Allow to cool on a cooling rack.

Puff Pastry Recipe
Ingredients

250g plain, plus extra for rolling out

250g butter

150ml ice-cold water

Method

Place the flour in a large bowl.

Cut the butter into small cubes.

Using a round-bladed knife, stir the butter into the bowl until each piece is well coated with flour.

Add the iced water and bring everything together into rough dough.

Press the dough flat without kneading and wrap in plastic wrap and place in the fridge for 15 minutes to relax and chill. The key with puff pastry is to keep it cool.

Lightly flour a work surface.

Roll the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm. Try to keep it as square as possible.

Fold the bottom third of the pastry up, then the top third down.

Turn the dough so that its open edge is facing to the right, like a book.

Roll and fold the pastry again as before. Repeat process two more times (4 in all).

If the pastry gets warm or the butter soft at any point chill it for 10 minutes before continuing.

Chill the finished pastry for an hour, or ideally overnight, before using.

Roll to ¾ cm thick.

sweetnz

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22 Comments Post a comment
  1. Jueseppi B. #

    Reblogged this on The ObamaCrat.Com™ and commented:
    Oh man is this YummY looking. Thank you Pease Pudding for this recipe. I love creations that look good as well as taste delicious.

    February 27, 2013
  2. Those tempting tarts look divine! What a delightful treat.

    Cheers,

    Rosa

    February 27, 2013
  3. These look so sweet, in more ways than one!! I would go to the market for them.. c

    February 27, 2013
  4. Excellent!

    February 27, 2013
  5. Wow. Very beautiful.

    February 27, 2013
  6. Yum!

    February 27, 2013
  7. This recipe looks so easy and quick to whip up for my dessert loving husband. Just so happens I have braeburns in the house at the moment, so he may be lucky!

    February 27, 2013
  8. Shirley #

    Oh wow!! These are amazing. Looking so simple to make (with cheat puff pastry I’m afraid) I made a few and they are utterly delicious! They havent lasted beyond the evening though sadly….will have to make some more :)

    February 28, 2013
  9. Gorgeous…I love the crispy bits :) looking forward to heading to Hobsonville soon to stock up on pies…especially the pork ones….such a treat.

    February 28, 2013
  10. These are Beautiful! Just Beautiful, and I want one (or two) sooner than they can come out of the oven!

    February 28, 2013
  11. Lovely tarts!

    February 28, 2013
  12. oh! oh! it’s apple time! i love baking apple pies and tarts and cakes. sadly this year i will have to buy apples as my dad’s trees were burnt in the tas fires… i shall miss his special varieties. i love cooking with apples so thank your for the scrumptious inspiration. if i could get to your markets i would surely buy these!

    February 28, 2013
  13. Gorgeous little tarts, Alli. I’d love one of those right now to finish off my lunch. Hope the market has been going well for you xo

    March 2, 2013
  14. Beautiful!

    March 3, 2013
  15. Nice timing, my officemate brought some apples this morning and I was thinking what to do with them. This is my answer :)

    March 3, 2013
  16. Sam #

    Oh my word this looks exquisite!

    March 4, 2013
  17. Hope your new Market venture is going well. I’m loving your food and beach posts makes me very jealous as we swelter up in the hills with no rain. Lots of inspiring recipes to try in your recent posts. I’ve been so head into books recently that catching up on blogs is my great indulgence this weekend.

    March 8, 2013
  18. These look wonderful. Wouldn’t I love to see these being sold at my local market!

    March 10, 2013
  19. These are just beautiful! I’d buy a dozen!

    March 11, 2013

Trackbacks & Pingbacks

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  3. The Guy Domestic – Basic Apple Tart | TheGuyDomestic

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