Nothing completes Thanksgiving dinner like a pie and with apples in season, why not take advantage of them. (Plus, apple pie is a nice alternative to pumpkin pie.) Instead of making one pie, treat your guests to individual tartlets. Serves 6.
- 2 sheets of Puff Pastry
- 2 Eggs, beaten 1 Tbsp. Water 3 Honey Crisp Apples, peeled, cored, thinly sliced 1 cup Sugar, granulated Pinch of Salt 1 cup Apricot Preserves 1 Tbsp. Grand Marnier
- As Needed: Non-stick Cooking Spray
- Optional: Whipped Cream or Vanilla Ice Cream
Preheat oven to 375 degrees F. Defrost the puff pastry sheets. Using the largest ring cutter that you can, cut 3 circles out of each sheet, giving you 6 3-1/2- to 4-inch rounds. Spray 6 individual tartlet molds with non-stick spray and press the puff pastry discs down into the molds. Dock the bottoms of each tartlet by poking holes through the pastry with the tines of the fork. (These holes will allow steam to escape and prevent the bottoms from puffing up too much.) In a small bowl, combine the water and egg and brush the outer rim of the pastry with the egg wash. Be careful not to get any egg on the mold itself. In a medium mixing bowl, combine the apples, sugar, and salt. Divide the apples among the puff pastry shells, overlapping the apples evenly. Do not cover the outside 1/2 inch of the puff pastry. This uncovered portion will puff up higher and form a rim. Bake for 30-35 minutes. Cool slightly. In a small sauce pot, combine the preserves and Grand Marnier and bring to a boil. Using a small pastry brush, evenly coat the tart with the Grand Marnier glaze. Serve either warm or at room temperature. Top with whipped cream or vanilla ice cream.