Honeycrisp Apple Tarts
1 sheet of puff pastry
Alstede Farms Honeycrisp Apple Butter
3 Alstede Farms Honeycrisp Apples
1/4 cup sugar
1/4 Teaspoon cinnamon
Alstede Farms Apple Jelly
Brandy, water, or apple cider
Line a baking sheet with parchment paper.
Defrost and Unfold the pastry. Using pastry wheel cut along the lines of the folds and then cut each rectangle in half.
Spread a couple of teaspoons of apple butter on each piece of pastry to about a 1/4” of the edge.
Core and peel 3 Honey crisp apples. Cut the apples in half and slice as thin as possible.
Place the apples overlapping the slices over the pastry. Make a cinnamon and sugar mixture. Sprinkle over the apples. Dot with butter . Place the tray in the freezer to chill about 1/2 hour.
Preheat the oven to 425. Bake in the middle of the oven for 15 minutes. Lower the temperature to 400 and bake for an additional 5 minutes. Pastry should be puffed and golden brown.
Heat 1/4 c apple jelly with the 2T brandy, cider, or water. Brush the tarts and serve warm with whipped cream or ice cream.
Farm Kitchen Tip: A coveted fall fruit, the Honeycrisp apple is available on our farm. A crisp apple that at one point it was called the Honey Crunch. This is a light green apple with red blush and some pink as well. It can show some russet spots. There has actually been genetic testing to finalize the parentage of the apple. Keepsake and MN 1627 both apples not well known to us. This apple continues the varieties that are best for snacking and eating out of hand. That being said you will find that they are considered a good baking apple with recipes available for crisps and cobblers.
Recipe and Photos provided by Jenn Borealo, Culinary & Education Specialist at Alstede Farms.Share to Print