Here's a little something I pieced together from several favourite recipes, to make an apple pie, pastry, tart thingie. This would be super at a brunch, or pastry, or snack but it can also pass as a dessert. Unless you're baking for my husband, then just make an apple pie.
Here's what you'll need:
2 apples peeled, cored and quartered (I used one granny smith and one gala. I like to use a blend of apples in my pies just for more flavour, rather than only granny smith.)
One sheet of puff pastry (I always keep puff pastry in my freezer. I am in love with the stuff.)
1 tablespoon (ish) of butter
About a tablespoon of sugar and a dash or two of cinnamon
1 egg and water (for egg wash)
Apricot or Peach preserves or jam
Slice the apples super, duper thin. Really thin. (I keep my two types of apples separate so that I can put them evenly on the tarts.) Sprinkle the sugar and cinnamon over the apples and mix them up a little so the apples are covered and set aside.
Lay the pastry sheet out flat (it takes about 45 minutes to defrost one at room temp) and press the seams so they seal. Gently roll the sheet kind of toward each seam to help seam them, you don't really want to change the square shape, you just want to press the seams together.
Cut the sheet into 4 squares. I use a pizza cutter to cut the sheet so there's no pulling. I also like to crimp the edges with my fingers just to give it a finished look. :) Brush the sheets with butter and cover each one with a layer of apple slices. Be sure to get equal amounts of each apple on each tart. You could probably arrange the slices all nicely and in some sort of pattern that would make people oooh and ahhh and what not. I just kind of toss them on and moosh them flat. :) Brush the tops (apples, edges and all) with the egg wash.
Bake at 425 for 10 minutes. And for the love of pete, clean your oven before you take pictures of it and put it on your blog!!!!
Microwave a tablespoon or two of the preserves for about a minute. Then brush over the apples. Sprinkle with some course sugar, if you feel like it.
Bake until the crust is a beautiful golden brown.
I ended up cutting these in half and served with a scoop of ice cream.
You can also cut them in smaller squares, for individual servings. I chose squares just because there's no waste leftover, like there would be if you cut them in circles. :) Easy Peasy.