1 sheet frozen puff pastry cold but thawed (8.5 oz/ 240g)
2 granny smith or other tart apples, peeled, cored, halved and sliced thinly (about 1/16 inch)
1/4 cup granulated sugar 95g
2 teaspoons fresh rosemary leaves from about 1 medium sprig, plus more for garnish
zest of 1 lime about 1 teaspoon
1/4 teaspoon coarse sea salt
2 tablespoons cold unsalted butter cut into small cubes (30g)
2 tablespoons apricot jelly or jam optional, for glazing
- Preheat oven to 400°F. Line a baking sheet with a sil-pat or parchment paper.
- Make the Rosemary-Lime Sugar: In a medium mixing bowl, add the sugar, salt, lime zest and the rosemary leaves. With your fingertips, mix it all together, rubbing it gently until it’s combined and fragrant. Set aside.
- On a lightly floured surface, unfold puff pastry and, using a rolling pin, gently roll it into a 15 x 12 inch rectangle. Cut it into 4 squares. Transfer to the lined baking sheet. With a sharp knife, using gentle pressure, score a border about 1-inch from the edges, but don’t cut all the way through the dough. Inside the rectangles, poke dough all over with a fork. (Dough should be as cold as possible when you bake it so refrigerate until the apples are ready).
- Layer the apple slices in two rows, overlapping them slightly, leaving the border edge bare. Sprinkle with the rosemary-lime sugar, then dot the surface with butter cubes. Bake for 25-30 minutes, until the pastry is golden brown and the edges of the apples start to brown. Let cool for at least 15 minutes.
- If you want the tarts to look shiny and glazed, add apricot jelly into a small dish and thin with 1 tablespoon hot water, then brush glaze lightly over the apples.
Note: This recipe makes four tarts, yet can be easily doubled but use two baking sheets so you don’t overcrowd them.