It’s Thanksgiving Week! It’s like the culinary SuperBowl! Welcome to the Big Game people!
Thanksgiving has always been one of my favorite holidays. Good food / time with family / traditions / too much wine and leftovers… what’s not to love. I wanted to whip up a little something for the holiday to share with you and I landed on this recipe for Apple Tarts with Maple Whipped Cream.
For a simple recipe this one is dang impressive. Gorgeous individual tarts that are basically more assembly that actual cooking. Making them the perfect dessert for Thanksgiving. They are special enough to be show stopping but easy enough to actually make in the middle of a day filled with Turkey and Sides and Football. I’ve adapted this recipe from one of Ina Garten’s, which is posted below after a few pictures.
Can we just chat about these beautiful apples for a minute? I was wandering around the Brooklyn Farmers Market on Saturday, competing with all the other Brooklynites for the perfect sweet potatoes, when I spotted these beauties. New York is blessed with a literal ton of apple varieties, and these little gems are called Macoun Apples.
- Apple Tarts:
- - 1 package frozen puff pastry (I used ½, save the rest for another use - or make extra!)
- - 2 small apples
- - ¼ cup brown sugar
- - 3 tablespoons cold butter, small diced
- - 2 tablespoons apricot jelly
- Maple Whipped Cream:
- - ½ cup heavy whipping cream, cold
- - 1 to 2 teaspoons Maple Syrup (to taste)
- preheat oven to 400 degrees
- peel apples, cut in half and carefully remove the stem and seeds with a small pairing knife
- slice apple halves into ¼ inch slices
- slice one sheet frozen puff pastry in half (note, I didn't let mine thaw over package directions) and place on a parchment lined baking sheet
- arrange apple slices, sprinkle with sugar and dot with butter
- bake for 40 minutes, rotating pan ½ way through the cooking time
- while tart is baking, make whipped cream. whip cold cream in a glass bowl with hand mixer until thickened to your liking, 3-5 minutes. add maple syrup and mix in with hand mixer
- in a small sauce pan, heat apricot jelly with two tablespoons water
- once tarts have been removed from oven, brush tops of tarts with apricot jelly mixture and let cool slightly
- top with whipped cream and enjoy!
Happy Thanksgiving Friends. Out of all the joys in my life, one of the things I am most thankful for is you all. Enjoy your holiday and these apple tarts. Love, M.