Here is a recipe which shows how easy is to make a classic dessert your own.
Last Saturday I saw Ina Garten make individual Apple tarts on TV. They looked so good and easy; Ina made the tarts with puff pastry instead of pastry dough; in my opinion, almost anything is better and easier with puff pastry and I always have it in my freezer. I didn’t have apples, so I used pineapple which I marinated in honey, lime juice and zest, Calvados and mint leaves. The marinade not only added to the pineapple a delicious sweet and tangy flavor, but also made a wonderful thick syrup and I used it to glaze the tarts instead of apricot jam or jelly. Finally, to add a savory note and a salty touch, I placed a slice of Fontina cheese between puff pastry and the pineapple slices. These tarts would be equally delicious with apricots, peaches, plums and pears. They are good for a dinner party, served a la mode with vanilla bean ice cream or for breakfast with a cup of hot coffee.Try this recipe; it is a lot better than buying the tarts in a Patisserie!
- Makes 8 tarts
• 1/2 cup honey
• 1/4 cup fresh lime juice
• 1 tablespoon finely grated lime zest
• 3 tablespoons Calvados or rum
• 1 large ripe pineapple or 24 canned pineapple slices in 100% pineapple juice, well drained
• 1/4 cup fresh mint or basil leaves
• 1 package (2 sheets) frozen puff pastry, defrosted
• 8 deli slices good quality melting cheese such as Fontina, Sharp White Cheddar or Gruyere
• About 1/4 cup sugar
• 4 tablespoons (1/2 stick) cold unsalted butter, small-diced
- Whisk first 4 ingredients in large glass or nonreactive dish. Peel pineapple; cut lengthwise in 4, remove and discard core; then cut crosswise into 1/4-inch slices. Add pineapple to dish; turn to coat. Cover with plastic wrap; let stand at room temperature for 2 or in the refrigerator up to 4 hours.
- Preheat the oven to 400 degrees. Line 2 sheet pans with foil and parchment paper. Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans, place a slice of cheese on top of each pastry square and refrigerate until ready to assemble and bake.
- Pour the pineapple slices and the marinade onto a large colander placed over a bowl; drain well, reserve the marinade and mint leaves.
- When ready to bake, place overlapping slices of pineapple all across the pastry. Sprinkle evenly with sugar and dot them with the butter. Bake for 20 minutes; then lower the temperature to 350 degrees and bake for 20 more minutes or until the pastry is browned and the edges of the pineapples start to brown.
- While the tarts are baking, pour the marinade into a sauce pan, bring to boil, lower the heat and simmer until the marinade thickens to syrup consistency; then strain. When the tarts are done, brush the pineapples and pastry with the syrup.
- Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature. Enjoy!