![]() ![]() Drizzle tarts with salted caramel sauce and top with scoops of vanilla ice cream before serving.Remove from the oven and let tarts cool on baking sheet for 15 minutes. Continue baking another 8 to 10 minutes, or until tarts are puffed and golden. Bake tarts for 15 minutes, then rotate baking sheet.Assemble tarts: Arrange apple slices evenly over the puff pastry rectangles (within the border) and drizzle the apples with approximately 1/2 teaspoon skillet juices.Place the rectangles on parchment-lined baking sheet and chill for 10 minutes. Use a sharp knife to cut the puff pastry into 9 rectangles, and score the rectangles with a shallow 1/4-inch border around the edges. Roll out puff pastry sheet into a 10 x 12-inch rectangle.Remove from heat and set aside to cool slightly. Cook over medium heat until the apples are golden and begin to soften, about 5 minutes. Add apples, maple syrup, sugar, cornstarch, cinnamon, cloves, and salt. ![]() Caramelize apples: Melt butter in a large skillet over medium heat. ![]()
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