My Man’s Belly: French Apple Tart Recipe

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June 15th, 2013

My Man's Belly

We are excited to introduce our first-ever Blogger of the Month! This month our guest blogger is Pamela Braun of My Man’s Belly, an entertaining food blog that pairs original recipes with “ripped from the headlines” relationship advice. She stands by the mantra that the best way to a man’s heart is through his stomach, and her recipes certainly can help to impress!  Each recipe is easy to follow for beginners, but the end result is no amateur dish. Pamela often adds a “fun ingredient” that brightens even the most basic of meals, making them pleasantly unique.

If you’re looking to make a late spring treat, we highly recommend her “French Apple Tart” recipe, which includes Grade B maple syrup from Canada as a key ingredient. Enjoy!

French Apple Tart Recipe

My Man’s Belly

My Man's Belly: French Apple Tart

Ingredients

  • 5 Gravenstein apples (peeled, cored and sliced 3/16 inches thick)
  • 1/4 teaspoon cinnamon
  • 1 tablespoon orange juice
  • 2 tablespoons maple syrup (Grade B)
  • 1 egg
  • 1 teaspoon water
  • Raw sugar
  • 6 x 6 inch puff pastry squares

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a small dish mix the cinnamon, orange juice and maple syrup together and set aside.
  3. Lay puff pastry squares, evenly spaced, on parchment paper (or silicone mat) lined baking sheet.
  4. Leave a ½ inch border around edge of pastry square and pierce the inside area of the pastry, liberally, with a fork (this keeps the pastry from rising in the center where the apples will be).
  5. Neatly arrange the apples on the center of the pastry. Make sure to leave the edges of the pastry square uncovered.
  6. Do this with the remaining apple slices and pastry squares (you will probably need to use 2 baking sheets for this).
  7. In a small dish mix the egg and water until well combined.
  8. Brush the edges of the pastry with this egg wash.
  9. Using another brush, liberally coat the apples with the maple syrup mixture.
  10. Sprinkle the tops of the pastries with raw sugar.
  11. Bake for 20-25 minutes. Until the edges are browned.
  12. Remove from oven and drizzle with sauce.

 

Follow Pamela on Facebook (https://www.facebook.com/MyMansBelly) and Twitter (@MyMansBelly).

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