Tuesday, October 2, 2018

Apple Ricotta Puff Pastry Tarts




It must be fall because the air is crisp and I'm baking up these tasty apple treats :)

This recipe has been tweaked from the October issue of First Magazine.

1 box of frozen puff  pastry defrosted (17 oz)
8 gala apples
1 lemon juiced or 2 Tablespoons lemon juice
1/2 cup honey, divided
3/4 cup ricotta cheese
1/2 tsp. cinnamon
a dash of nutmeg (1/8 tsp is too much)
1/8 tsp. of cloves
2 Tablespoons of apricot jam (I used peach)
2 Tablespoons apple cider

Heat oven to 400 degrees.  Gently roll out puff pastry so it is flat then with a paring knife cut out apple shapes, stems and leaves.  Make apple shapes with apple, stem and leaf, then place on parchment lined cookie sheet.

Combine leftover dough, roll, then use a cookie cutter to cut small flowers. Place small flowers on separate parchment lined cookie sheet (they will cook faster), and chill all shapes for at least 10 minutes.

Slice apples into 1/8 in half moons. Place slices in bowl and toss with lemon juice and 1/4 cup honey.

In separate bowl mix ricotta, cinnamon, nutmeg, and cloves.

Place 1 Tablespoon of ricotta mixture onto each apple pastry leaving a 1/4 inch border. Arrange slices on top, skin side up. Bake 20 minutes or until golden.  Bake flowers 10 minutes or until golden.

In microwave, heat jam and cider until warm, mix then brush on cooked apples, garnish with flowers.


Notes: To cut apple shapes in the pastry, cut an apple in half, then with cut side down cut your pastry 1/4 inch bigger around the apple. My puff pastry came with 2 sheets and I was able to cut 6 apple shapes from each sheet of pastry.