You can use any frozen puff pastry, but the one I prefer to use is Trader Joe’s puff pastry sheets. I added 1/3 cup of light brown sugar to the apples with some lemon juice and it gave the pastry the right amount of sweetness without being too sugary. Apples already contain natural sugar so by packing your cooked apples with lots of sugar it will make your pastry very heavy. Just a hint of cinnamon spices up the apples but won’t overwhelm other flavors in the tart.Īs far as sweetness goes, I don’t care for super sweet cooked apples. I used one tablespoon of cinnamon for 6 apples which may not seem enough, but I didn’t want strong cinnamon flavor to clash with cheese. I like to cook my apples first so they can soften in its own juice and simmer with cinnamon. I used total of 6 apples and combined 3 McIntosh with 3 Fuji which resulted in soft but not mushy apples to pile on top of the puff pastry. McIntosh alone are fine if you’re making apple sauce but you need baking apples to make sure your apples don’t disintegrate. When you use McIntosh apples for tarts or pies, you need to combine them with red baking apples like Fuji, Honeycrisp, Pink Lady or Gala.
Most of my other Spode pieces are either blue and white or red and white earthenware so when I saw this and few other pieces at Replacements, I wanted add something different to my collection. According to Spode, this collection with British flower borders dates back to 1831. To get into my fall mood I’m using Spode’s Delamere Brown dessert plates. I added a savory component by adding cheese because sweet apples and cheese are delicious together. Looking at these bright red and green fruit, I absolutely had to make apple tarts.
#Using tart apples as a savory starch full#
McIntosh apple tree in my backyard is full of ripe apples and I feel fall season has finally started in Southern California.
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