Apple Tart

Since I was already making puff pastry for beef wellington, I looked for a dessert recipe I could make using the pastry I would have left over.  In my search I came across a recipe for Gordon Ramsay's apple tart fine.  I had to make due without an apple corer and a slicer, so my tart was not as "fine" as it should have been.  However, it still tasted pretty dang good.  But I do now have a few items on my baking wish list.

Ingredients:

1 large Braeburn apple, or 2 small

1-2 tbs butter, softened

2-3 tbs raw sugar

1 tbs powdered sugar

Puff Pastry

Directions:

Preheat the oven to 425F. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 3 1/2 - 4 inch plate or saucer or a plastic container as a guide, cut out rounds and place on a parchment lined baking sheets.  

Prick the pastry all over with a fork to stop it from puffing up.

Add a sprinkle of raw sugar to the pastry. 

Peel, core and thinly slice the apples.  Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly.  Place a few pieces of apple rings in the middle to finish. Brush them with softened butter and sprinkle with a layer of raw sugar.  

Bake the tarts for 10 -15 minutes until the pastry is cooked. Check so as not to burn. Add another sprinkle of raw sugar and place under broiler for a few minutes... or, heat to 500F and place sheet on top rack. Watch carefully! Dust with icing sugar. Serve the tarts warm, with a scoop of your favorite ice cream.