Gingered Apple Pinwheel Tarts
Irresistible combination of flaky, light puff pastry and succulent apples poached in a slightly caramelized buttery ginger honey syrup. Serve while still warm from the oven.
- 1 sheet of frozen puff pastry (from 17 ¼ oz. package), thawed
- 3 Fuji or 3 small Gala apples
- ½ cup Hawai’i Harvest Ginger & Honey
- ⅓ cup water
- 2 Tablespoons unsalted butter
- 2 Tablespoons fresh lemon juice
- Preheat oven to 425 degrees.
- Peel, core and cut apples into quarters, then cut into uniform 1/16” slices.
- Combine honey, water, butter and lemon juice in a saucepan and, stirring to combine the ingredients, bring to a boil, then turn off the heat.
- Add the apple slices to the honey mixture, turning them to coat with the mixture. Poach the apples in the mixture just long enough that they become pliable but still firm.
- Transfer the apples to a large colander or sieve placed over a bowl to catch the honey mixture as the apples drain. Save this mixture to glaze the apples later.
- Butter a baking sheet, then roll out the puff pastry into a 13 inch square on a floured board. Using a 6” diameter bowl or small plate a template, cut out four rounds of the pastry.
- Transfer the rounds to the buttered baking sheet and create a narrow edge around the tart. Arrange the apple slices into tight circles on the pastry rounds, overlapping the apples.
- Bake the tarts for 20 – 25 minutes until the crust has browned.
- While the tart is baking, heat the reserved honey mixture until it reduces by almost half to a thick syrup. Do not allow to burn.
- Once the tarts have baked, remove from the oven and gently brush on a glaze of the reserved ginger honey syrup.
This recipe can be used to make one 8” tart instead of the individual tarts.