So...it's been almost a year since I updated my blog. Criminal, I know, but that doesn't mean that my baking obsession has ceased. In fact, it's quite the opposite. I have been baking up a storm these past few weeks. It's most likely because baking is a stress reliever for me, and my move to Miami Beach next weekend has tipped my stress meter to code-red velvet. That being said, I apologize for not posting updates sooner.
Fall is by far my favorite of the seasons. I love the colors of the changing leaves, the crispness of the air in the morning (are you listening, Texas?), and the hardy fruits and vegetables that come along this time of year. Apples and pumpkins are aplenty during the fall months, and it just so happens that they are two of my favorite types of produce. They are both so versatile, adding depth to savory and sweet dishes alike.
To celebrate the beginning of Autumn, I made an apple tart. Seriously, you have to try this. Not just because it's ridiculously easy to make, but because it tastes simply divine. It's also a kid-friendly recipe (once you have all of those apples sliced), so get busy in the kitchen, and let me know what you think!
Apple Tart
1 sheet frozen puff pastry, thawed
7 apples (I used gala) peeled, cored, and thinly sliced
3 Tbsp. cold, unsalted butter
1/4 c. sugar
1/3 c. orange marmalade (apricot would also work)
1 tbsp. brandy (optional)
Directions: Preheat oven to 375 degrees. On a floured surface, roll puff pastry into a 12 in. square. Gently lay dough over an ungreased 11x11 tart pan (with removable bottom). Press into tart pan, and trim excess dough. Arrange sliced apples in any pattern you wish. I tried to create a flower pattern with mine, but neat rows would also work. Cut butter into small pieces and dot over the apples. Sprinkle sugar over apples and butter. Place in preheated oven and bake for 60-70 minutes, or until golden brown.
While tart is baking: In a small saucepan, melt marmalade over medium heat until runny. Strain mixture over a sieve into a small bowl. Stir in brandy, and allow to cool slightly.
When tart is done, allow to cool for 10 minutes. Brush marmalade brandy mixture over the apples with a pastry brush. Cool 10 more minutes. Remove tart from pan and enjoy!
Serving suggestions include: a dollop of vanilla bean or brandy whipped cream or a scoop of your favorite ice cream.
