Perfect for fall, this Apple-Ginger Tart with Candied Figs will make the perfect additional to your Thanksgiving meal!
|.5||(397 g) Package Tenderflake® Puff Pastry|
|6||Dried figs, sliced horizontally into 3 pieces|
|1||inch, (2.5 cm) Piece fresh ginger, thinly sliced|
|.33 cup||(80 mL) Sugar, divided|
|3 tbsp||(45 mL) Water|
|2||Royal Gala apples, peeled, cored and thinly sliced|
|3 tbsp||(45 mL) Cold butter, cut into very small cubes|
|4 tsp||(20 mL) Honey|
ROLL out puff pastry on a lightly floured surface to a very thin 18”x14” (45x35 cm) rectangle. Using a small plate as a guide, cut pastry into four – 7” (18 cm) rounds. Transfer the rounds to parchment paper lined baking sheets. Cover and refrigerate for 30 minutes.
PREHEAT oven to 400°F (200°C).
PLACE figs and ginger in a small saucepan with ¼ cup (60 mL) sugar and water. Heat and simmer for 5-10 minutes over low heat until sugar dissolves and mixture begins to thicken. Set aside.
ARRANGE slices of apple, overlapping, on each of the pastry rounds, leaving a ¼” (5 mm) border. Sprinkle remaining sugar over the apples and top with butter. Bake in preheated oven for 20-25 minutes or until golden brown and apples are tender. Remove from oven.
DIVIDE candied fig and ginger mixture between tarts, placing in the mixture in the center of each. Drizzle 1 tsp (5 mL) honey over each tart and serve immediately.
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