Christmas Tarts
Assorted tarts and cookies
Have to admit that the holidays are the best times for tasting all kinds of sweet treats like tarts. Fruity, chocolate, doesn't matter. And the best part is decorating them. I've never made any of these myself, I usually get them as gifts and they go fast in my house.
When I was growing up, my mom was big on cookies, tarts, and pies and so during Christmas, we always had an abundance of these goodies. I believe that's where I developed my love for cookies and tarts. I just love them and indulging in these now bring memories of her back to me. You know...I just remembered something... I did make some apple tarts a couple of years ago....glad I hadn't posted this yet!!! LOL! It was a recipe from Giada DeLaurentiis that I was inspired to try but of course I had to rewrite the recipe for my tastebuds and it came out soooo good. Try this tart out, I think you'll love it too!Pepperidge Farm Puff Pastry tart
Apples have always been one of my favorite fruits for snacking and also for baking. There's just nothing like the smell of apples baking in the kitchen and out of all the unique desserts out there, the classic apple pie, tart, or turnover still can't be beat!
Ingredients:
3 apples (golden delicious)
1/4 c. plus 1 tbsp. sugar
1 tsp. fresh lemon juice
1 large egg
1 tbsp. water
Cinnamon (optional)
Nutmeg (optional)
1 sheet of Pepperidge Farm Puff Pastry dough (thawed, freeze the other sheet in the package for another time)
Powdered sugar topping (optional)
Thaw dough for about 30 minutes. Meanwhile, cut and core the apples and peel off the skin. Combine the apples, sugar, and lemon juice in a large bowl. Toss gently to blend. Set aside for at least 10 minutes. The lemon juice and sugar will release the apples' flavors and really sweeten them up.
Dust a large sheet of parchment paper with all-purpose flour or use a cutting board. Carefully lay out the dough and roll to an 11-inch round. Then spray a baking pan with no-stick spray (I use Canola Oil) and transfer the dough to the pan. Spoon the apple mixture into the center of the dough leaving about a 2 inch border. Fold the ends of the dough over the apples exposing the apples in the center. Pleat loosely and pinch the dough to seal any cracks. It doesn't have to be perfect, just good tasting!
In a small bowl, crack the egg and add 1 tbsp. of water. Mix to make the egg wash. Then brush the egg wash on the dough, this will make a nice crust when it bakes. Lastly, sprinkle the tart with sugar. Bake in oven for about 40 minutes or when golden brown and apples are tender. Cool for about 10 minutes. Then sprinkle with cinnamon, nutmeg and powered sugar (optional). Serve.
Apples have always been one of my favorite fruits for snacking and also for baking. There's just nothing like the smell of apples baking in the kitchen and out of all the unique desserts out there, the classic apple pie, tart, or turnover still can't be beat!
Ingredients:
3 apples (golden delicious)
1/4 c. plus 1 tbsp. sugar
1 tsp. fresh lemon juice
1 large egg
1 tbsp. water
Cinnamon (optional)
Nutmeg (optional)
1 sheet of Pepperidge Farm Puff Pastry dough (thawed, freeze the other sheet in the package for another time)
Powdered sugar topping (optional)
Thaw dough for about 30 minutes. Meanwhile, cut and core the apples and peel off the skin. Combine the apples, sugar, and lemon juice in a large bowl. Toss gently to blend. Set aside for at least 10 minutes. The lemon juice and sugar will release the apples' flavors and really sweeten them up.
Dust a large sheet of parchment paper with all-purpose flour or use a cutting board. Carefully lay out the dough and roll to an 11-inch round. Then spray a baking pan with no-stick spray (I use Canola Oil) and transfer the dough to the pan. Spoon the apple mixture into the center of the dough leaving about a 2 inch border. Fold the ends of the dough over the apples exposing the apples in the center. Pleat loosely and pinch the dough to seal any cracks. It doesn't have to be perfect, just good tasting!
In a small bowl, crack the egg and add 1 tbsp. of water. Mix to make the egg wash. Then brush the egg wash on the dough, this will make a nice crust when it bakes. Lastly, sprinkle the tart with sugar. Bake in oven for about 40 minutes or when golden brown and apples are tender. Cool for about 10 minutes. Then sprinkle with cinnamon, nutmeg and powered sugar (optional). Serve.
0 comments