Apple Season

Apple season is in full swing. There are hundreds if not thousands of apple varieties in Colorado. I always ask the farmers at the markets for advice on which apples to buy depending on what I plan to do with them. This week I knew I wanted to make tarts, so I was referred to two different varieties and it was suggested that I use a mix.

Apple Tarts

1 sheet Pepperidge Farm Puff Pastry, thawed and rolled out as thin as possible and cut in half
3 baking apples, peeled and sliced
raspberries
cinnamon
sugar
2 tablespoons butter
1/3 cup apricot preserves, melted

Line a baking sheet with parchment paper and lay the pastry sheets on the parchment. Crimp the edges of each pastry piece. Layer the apples on each pastry. On one pastry, I topped the apples with sugar and cinnamon. On the other pastry, I topped the apples with raspberries and sugar. Dot the tops of each with 1 tablespoon of butter.

Bake at 375 for 15 minutes or until the crust is lightly brown. Remove from oven and brush the crust with the melted apricot preserves. Return to oven for another 10 minutes or until nicely browned.

We couldn't agree which we liked better. They were both gone in no time!

#PepperidgeFarmPuffPastry  #apples  #apricotpreserves #appletart

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