Recipes

Recipe: FARM-TO-FRANCE WEEK: INDIVIDUAL APPLE TARTS

Wichita cook Bonnie Aeschliman, owner of the cooking school Cooking at Bonnie's Place, has just published a beautiful, color cookbook featuring recipes she's collected during her culinary career. This week, we'll share a few samples. The book is available online at www.farmtofrance.com. Today's comes from a chapter called "Bonnie's French Adventure."

INGREDIENTS

3 apples (Granny Smith or Jonathan)

1 to 2 tablespoons fresh lemon juice

1/2 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 sheet frozen puff pastry, thawed but chilled (prefer Pepperidge Farm)

3 tablespoons dry bread crumbs

2 to 3 tablespoons butter

Optional Garnishes: Powdered sugar, caramel sauce, ice cream or whipped cream



DIRECTIONS

1. Preheat oven to 425 degrees. Wash, peel, core and slice apples. Place in a bowl and sprinkle with lemon juice.



2. Combine sugar, salt and cinnamon in a small bowl; set aside.



3. Lightly roll chilled puff pasty into a rectangle just to smooth out the fold lines. Trim edges with a pizza wheel. Cut into thirds along the fold lines, and then cut each rectangle into three squares. Place pastry onto a baking pan that's been lined with parchment paper (this makes clean-up easier).



4. Sprinkle 1 teaspoon bread crumbs on each square to absorb some of the apple juices. Arrange 3 apple slices on the pastry squares in a single layer. Sprinkle generously with sugar mixture. Dot with a little butter.



5. Bake for 15 to 20 minutes in preheated oven, or until pastry is puffed and golden brown. Serve warm. Place each on a dessert plate. Garnish with powdered sugar if desired, drizzle with caramel sauce, and serve with ice cream or whipped cream.



Makes 9 servings



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