Prep time:
|
Cook time:
45 minutes
|
Total time:
When I want to make something special for my family, I bake apple tarts with my sauerkraut and juicy granny smith apples. No one can resist the flaky pastry dough, toasted walnuts and dried cherries. These tarts disappear quickly.
Ingredients
- 1 sheet puff pastry - defrosted
- 3 Granny Smith apples - peeled, cored and thinly sliced
- ⅓ cup brown sugar
- ½ cup Bubbies Sauerkraut - drained and chopped
- ⅓ cup toasted walnuts - chopped
- 1 tbsp grated orange zest and juice
- ½ tsp cinnamon
- Freshly ground nutmeg
- ⅓ cup tart dried cherries (cranberries or raisins)
- 2 tbsp melted butter
Directions
- Heat oven to 400. To make 4 individual tarts, unroll the defrosted pastry onto a parchment lined baking sheet and cut into 4 equal sections.
- Take a small paring knife and lightly score ½ inch from the edge around the perimeter of each piece, making sure not to cut all the way through. This will give a nice edge to each tart. Place pastry in refrigerator while preparing ingredients.
- Prepare all ingredients and toss together in a bowl except for the butter. Melt the butter.
- Remove the pastry from the fridge.
- Layer the apple mixture onto each pastry. Brush the top of the apples and crust with butter and sprinkle with a bit more sugar.
- Bake for 20-30 minutes until golden and crispy. Serve warm.
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