Apple Tart Hearts

Monday, 12 Jan 2009


Ok, I just ate one of these and they are unbelievably good warm from the oven.  If I do say so myself.  Very, very rich but not too filling because they’re thin.  In itself, the recipe for Puff Pastry Apple Tarts Glazed with Honey from Gourmet via Epicurious is fairly simple.  But plenty can go wrong along the way.   I had a few lessons learned with this recipe, but all in all the tarts came out ok and tasted great.  I stuck with the recipe for the most part, but made a couple minor changes including using honeycrisp apples, making hearts, apples and other shapes of tart, and cooking the tarts for approximately 30 minutes instead of 25.


The recipe calls for making the tarts 7″ round, using a small plate to get the shape once the puff pastry is rolled out.  I decided to make a few other shapes such as hearts and apples (yes, that’s what the weird-shaped one is, an apple).  So I cut out some shapes from paper and used them as stencils and that worked fine.  They were a little smaller than the size called for, so I had dough and apples for six tarts.  Here they are, ready to go into the oven.


Now that you have an idea of what we’re working with, I’ll run through my lessons learned.  I don’t have a lot of experience with tarts, so this was an educational recipe for me.

1.  Don’t roll out the puff pastry too thin.  The tarts will get soggy and not puff up.  Mine were on the verge of being too thin, but they held together.

2.  Slice the apples as thin as possible.  I thought I was being careful when I did this, but when I started putting apples on the tarts, I realized my cutting job was a little clumsy and the slices were too thick.  It’s harder to layer them when they’re thicker, and they might overwhelm the thin crust if they’re too big.

3.  Watch out for juice running off the baking sheets in the oven.  This was my first time using my new commercial-grade baking sheets from Williams-Sonoma.  They did a good job with the tarts, but they have no edges to catch juices.  Liquids ran off the sides of the pans and burned in the bottom of the oven, setting off our smoke alarm.  This sent Fred the Boston terrier into hysterics because the noise hurt his ears.  I had to prop open the balcony door even though there’s a blizzard going on outside.  There went the heating bill.


Here’s the final product.  These would make great individual desserts at a dinner party.  I would love to serve the apple-shaped tarts with a little sprig of mint for a stem and some ice cream on the side.   As I said before, these really aren’t a huge amount of food each because they’re so thin, but the taste is incredibly decadent.

Reader's Comments

  1. These are beautiful! You did a wonderful job!

  2. Thanks! This was a fun recipe to make.

  3. Thanks for adding me to your blogroll! I am honored.

  4. Aww that’s cute! I’m book marking this one for valentines day! Thanks!

  5. Thanks, Betty!

  6. Sorry we didn’t get you the cookie sheets with edges for your birthday. Poor Fred.

  7. The cookie sheets are great! I just failed to take measures to prevent spillage!

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