topped with cinnamon apples, and drizzled with a sweet glaze.
My apples are the red delicious variety, but you can use your favorite. Adjust the sugar if your apples are very sweet or very tart. This part of the recipe is very forgiving.
Warm out of the oven, these tarts are flaky and crisp on the edges. If you even have leftovers for the next day, the puff pastry gets softer and a little chewy towards the center where the filling is. They’re heavenly both ways. Lindsay said they taste more like a Danish on the second day, so that’s not exactly a bad thing. Personally, I like to eat them once they’ve cooled because I like my custard cold, but the edges crisp and flaky. Simply scrummy!
1 sheet of thawed puff pastry
2T plus 2¼ tsp. sugar
pinch of salt
¾ cup whole milk
1 egg yolk, beaten
1 tsp. clear vanilla (brown vanilla will discolor the custard)
2 apples, ½ inch dice
¼ cup sugar plus 1 T
1/8 tsp. cinnamon
1/8 tsp. salt
½ cup powdered sugar
2½ tsp. milk
Make the custard. Combine the sugar, cornstarch and salt in a saucepan. Add the milk to the beaten egg and gradually stir into the sugar mixture. Cook on medium heat, stirring constantly until it comes to a boil and custard thickens. Continue to boil for one minute. Remove from heat and add the vanilla. Stir and set aside to cool.
Combine the diced apples, sugar, cinnamon, and salt in a saucepan. Cook on medium heat until apples are just tender. You don’t want them mushy because they’re going to be baked. Set aside to cool.
One sheet of puff pastry comes in three rectangular sections. Cut apart the sections and roll each one length-wise on a lightly floured surface, so you can cut it into four equal squares. Use a knife and score a line about three-eighths of an inch from the edges. It should like a frame. Be careful NOT to cut through the pastry dough. This makes the sides puff up around the filling. Place on a parchment lined cookie sheet.
Put about two teaspoons of custard inside the scored lines. Put about two teaspoons of the apple filling on top of the custard.
Bake at 400 degrees for about 15 minutes, or until the pastry is golden brown. Combine the powdered sugar and milk and drizzle over the cooled tarts.
Recipe by Pearl