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Jul 13, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Just Five: Apple Tart

November 28th 11:11am, 2013

112713_appletart

 

Are you ready for a little classical French cooking? Don’t freak out! We got this.

This is the easiest and most impressive thing you can do to wow family, friends and enemies. Bring it to every holiday event. Make it because it’s Monday night, your kid’s report card came, and it was all B’s. Make it because it’s Thursday, you only got through a third of your inbox, and you dropped mustard on your favorite shirt at lunch. Make this because when you bring it out of the oven, you feel like adopting a silly French accent, throwing on a beret and singing “Frère Jacques.”

The chewy, peppery ginger elevates this dish beyond a basic apple tart. Many tart recipes call for additional sugar or butter – not necessary. This is simple perfection (Though if a scoop of vanilla ice cream were to find its way to the plate, it would not be a crime against nature.). Bon appetit!

Apple Tart
6 to 8 Servings

1 sheet frozen puff pastry, thawed
3 Granny Smith apples, peeled, cored and sliced ¼-inch thick
4 Tbsp. apricot preserves
½ tsp. ground cinnamon
2 Tbsp. crystallized ginger, chopped

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Unfold the puff pastry onto the baking sheet and lightly smooth out the creases.
• Mix the apricot preserves with 1 tablespoon water in a small, microwave-safe bowl. Microwave on high 30 seconds, add the cinnamon, and stir to combine.
• Brush the puff pastry liberally with half the apricot mixture. Sprinkle the ginger over the apricot preserves, then arrange the apples in a circle so they overlap slightly, leaving 1½ inches of puff pastry around the edge. Gently fold up the edges to create a rim. Brush the remaining apricot mixture over the apples and the edges of the puff pastry.
• Bake for 18 to 20 minutes, until the pastry is nicely browned and flaky. Remove from the oven and serve warm or at room temperature.

 

 

By Dee Ryan

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