Brandied Apple Tarts
Yield: 6 servings
- 1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
- 1/2 cup butter or margarine, softened
- 2 tablespoons sugar
- 1 cup sugar
- 6 Rome apples, thinly sliced
- 1/4 teaspoon ground cinnamon
- 1/2 cup brandy
- Vanilla ice cream
- Cut puff pastry sheets into 6 (5-inch) circles, and place on baking sheets. Spread evenly with butter, and sprinkle with 2 tablespoons sugar. Lightly grease the bottom of a baking sheet, and place directly on pastry circles.
- Bake at 400° for 10 minutes or until golden brown. Remove to wire racks to cool.
- Sprinkle 1 cup sugar in a large skillet; cook over medium heat, stirring constantly, until golden brown. Stir in apple slices and cinnamon; cook, stirring occasionally, until tender. Remove apples with a slotted spoon.
- Stir brandy into sugar mixture; cook, stirring occasionally, 10 to 15 minutes or until thickened.
- Place pastry circles on individual dessert plates. Arrange apple slices on top, and drizzle with brandy mixture. Top tarts with vanilla ice cream, and serve immediately.
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