In 1988, I took my mom out for dinner at the Union Square Cafe. We had Apple Tart for dessert, and the restaurant became out favorite special occasion restaurant. I haven't seen the Apple Tart on the menu in a while, but the recipe is in the Union Square Cafe cookbook. I made smaller tarts and used Lady apples, a beautiful tiny apple that appeared on my husband and my wedding cake and also tastes delicious. The crust is puff pastry, which the U.S.C. brushes with apple butter. I used orange marmalade instead (not an apple butter fan). The "clever" things about this recipe are using store bought puff pastry, which means you can make them for an unexpected guest or occasion, and cutting out the pastry with a biscuit cutter so that you have tiny, cookie sized tarts. —luvcookbooks
This recipe's versatility, combined with minimal dependence on exact measurements, makes this a surefire favorite for even novice cooks. The extraordinary flavor comes exclusively from the apples, the brushed melted butter, and finally the citrus-y trace of the marmalade brushed over the pastry. Using a mandoline adjusted to a fine setting creates perfect star-centered apple slices and is worth the extra effort. —Panfusine
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