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This Tart's a Piece of Cake!

You no longer have to be intimidated by tarts once you learn some simple basics.

Many people will bake pies, cakes, cupcakes and cookies, but ask them to bake a tart and a look of fear comes over them. 

For many years, the tart was the finish to a fine meal in an expensive French restaurant. We’ve been led to believe that tarts are best left to the experienced pastry chefs, but I’m here to tell you that’s just not the case.

In less than an hour, you can create a tart that will amaze your family and guests. And you’ll amaze yourself with how simple this is to make.


Honey Glazed Apple Tart

Serves 4

1  sheet frozen puff pastry, thawed

2  Golden Delicious apples (7 to 8 oz. each), peeled, halved, cored and sliced very thin

3  tablespoons sugar

3  tablespoons butter, melted

4  teaspoons honey

 

1. Line two baking sheets with parchment paper. On a lightly floured surface, roll the pastry into a very thin 14-by-18-inch rectangle. Take a small, 7-inch round plate to use as a template and cut out four rounds from the pastry. Transfer two rounds to each parchment lined baking sheet. Cover and refrigerate for at least 30 minutes and up to one day.

2. Position one rack in top third and one rack in bottom third of oven and preheat to 400°F.

3. While oven heats, layer the apples on the four pastry rounds, overlapping the apple slices, making sure to leave a ¼-inch border around the outside of the rounds. Evenly distribute the sugar and melted butter among the rounds, pouring it over the apples on each.

4. Bake until pastry is golden and apples are tender, about 25 minutes. As soon as you remove tarts to the cooling racks, drizzle each one with one teaspoon honey. Serve hot or at room temperature.

Chef’s Tip:  I’ve made this recipe using pears, peaches or nectarines and they’re all delicious too. Experiment with fruits you like. Serve this tart with a scoop of a good vanilla ice cream on the side.

Here are some good places around Dunedin to find these fresh ingredients for these tasty treats:

  • The new on Bayshore Boulevard (closed Mondays)
  • Dunedin's(held in Pioneer Park on Saturdays)
  • The Sunday Farmers Market at the North Pinellas Historical Museum, at the intersection of Curlew and Belcher roads
  • Tarpon Springs
  • Dunedin Harvest Food & Garden Co-op (pre-order on a weekly basis)

 

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