One of our Savvy Selections wine of the month subscribers invited me to dinner & served this dessert. It is OMG delicious! And while he fessed up that he doesn’t usually make desserts, this recipe is no sweat at all. His tip – be watchful that the pie pastry doesn’t brown too quickly.
Quick Apple Tart
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 medium Golden Delicious apples, peeled, cored, very thinly sliced
2 Tbsp (1/4 stick) unsalted butter, melted
3 Tbsp white sugar mixed with 1/2 teaspoon (or so) of ground cinnamon
1/4 cup apricot jam, melted
- Preheat oven to 400°F.
- Line baking sheet with parchment paper. Unfold pastry on parchment paper (do not skip this step!)
- Using the tines of fork, pierce 1/2-inch border around edge of pastry, then pierce center all over
- Arrange apples atop pastry in 4 rows, overlapping apple slices and leaving border clear.
- Brush apples with melted butter; sprinkle with cinnamon sugar. Bake 30 minutes.
- Brush melted jam over apples. Put the tart back into the oven until golden, about 8 minutes longer. Serve warm or at room temperature.
What bottle of wine to uncork?
When you pair a dessert with a wine, the rule of thumb is to select a wine that is sweeter than the dessert. Nothing goes better with an apple dessert than Ontario ice wine. Chill a glass of icewine made with Vidal or Riesling or even Gewürztraminer and you have a heavenly match. See our list of suggested Ice wines