Muirhead Puff Pastry Tart |
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6 squares (4" x 4") puff pastry, thawed 3 apples, cored, peeled, cut in half 6 Tbsp Muirhead Cinnamon Apple Butter 3 Tbsp butter, melted sugar crystals for garnish |
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| Thaw puff pastry squares on a cutting board. (If not pre-cut, roll out dough to ¼" thickness and cut to 4" x 4" square). Preheat oven to 400° F. For fancier tarts, cut each square as shown in photograph with either knife or pastry cutter tool. Place each square on cookie sheet lined with parchment paper. Fold over edging as shown in photograph. (The folded edges are just a flourish! This recipe also works well without cutting the edges). Spread 1 tbsp of Muirhead Cinnamon Apple Butter in the center of each square. Slice apple halves into ¼ inch slices and press each half slightly to form a fan. Place apple half on tart. Brush pastry edge with melted butter. Sprinkle with sugar crystals. Bake for 20 minutes until golden. Serves 6. | ||
| Muirhead – 2007 | ||
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