My F&W
quick save (...)
Apple Tarts with Candied Ginger
© Amy Neunsinger

Apple Tarts with Candied Ginger

  • SERVINGS: 8
  • FAST

These simple individual tarts are especially good with Late Harvest Riesling Ice Cream.

  1. 2 pounds all-butter puff pastry, thawed overnight in the refrigerator if frozen
  2. 4 medium Granny Smith or Golden Delicious apples—peeled, halved, cored and thinly sliced
  3. 1/4 cup sugar
  4. Cinnamon, for dusting
  5. Late Harvest Riesling Ice Cream
  6. 1 1/2 tablespoons finely chopped candied ginger
  1. Preheat the oven to 425°. On a lightly floured surface, roll out the puff pastry 1/4 inch thick. Using a pan lid as a guide, cut out eight 51/2-inch rounds. Prick the pastry rounds with a fork. Transfer to 2 parchment-lined baking sheets.
  2. Arrange the apple slices on the pastry, overlapping them slightly. Sprinkle each tart with 1/2 tablespoon of the sugar and bake on the bottom shelf of the oven for about 30 minutes, or until golden brown. Remove the baking sheets from the oven and transfer the tarts to individual plates. Sprinkle the tarts with cinnamon and top each one with a scoop of Late Harvest Riesling Ice Cream. Garnish with the candied ginger and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.