Crispy Crackly Apple Almond Tart

Or in our cases, "super easy frozen puff pastry tarts"....
Per Nana~

This week I decided to use Dorie's "bonne idee" for the tart recipe because

 I don't do well with filo dough.The only time I enjoy filo is when it is made 

into Baklava by a great baker.  (or any baker) So I used the puff pastry 

instead and made apple tarts.  I defrosted the whole package and used both
sheets of dough.  Made one into rounds as Dorie suggested, and the other 

was cut into four squares. Not perfect, but turned out sort of rustic looking....

Anytime I make a tart or pie I usually coat the apples with a mixture 

of cinnamon and sugar, and I did the same for this little tart. 

 I find it gives the apples a nice flavor.

 Hubby was quite impressed and thought they were very 

professional looking.  Ha! With the trimmings from the first 

piece of dough, I placed an apple slice or two and rolled them. 

These were really cute, and I want to try that again with more puff pastry

 and make little apple or pear rollups or small turnovers. I am looking 

forward to seeing the results of the original recipe for this week and to see 

what the rest of the Doristas did with it.

Per Tricia~ 

While I feel a bit guilty that I opted for the short cut "Bonne Idee"

 this week, I am SO pleased with the results. My older son and I are in 

Vermont this week and found a new brand of puff pastry at the local 

market.  This ready to go pastry was pre-cut into medium sized squares - 

making playing around with topics the toughest part of the job :) 

We were inspired to play around with options on the sweet side. 

 We bought some local apple walnut spread ........

and played around with that and fresh apples and toasted walnuts,

covered with organic Turbinado raw cane sugar.  The others were 

fresh pear with a fig spread and sugar.

The possibilities are endless and I love the thought of using leftovers 

as well as "gourmet" ingredients. This recipe is just what we need around

 here as we indulge in more cheese boards and appetizers than we do at home.  

And apres ski desserts ?  Yes please ! 

We also had an adventure taking a French Cooking class this week at 

Cafe Provence in Brandon, Vt and visiting a wonderful local goat farm.

 Will get organized and share some photos next week !