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Instructions |
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Thaw puff pastry...in bowl combine sugar, cinnamon,nutmeg and cloves. Set aside. Put oven rack in upper middle of the oven
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On a floured surface roll pastry to a 13x10 inch rectangle. With a sharp knife cut dough into 6 5x4 inch rectangles. Starting with 1 of the rectangles cut a 1/2 inch square of pastry from each corner and discard.. With a pastry brush or finger dampen each side of the rectangle with water ...fold each edge over forming a 1/8 to 1/4 in borde...Crimp border with a fork..Place pastry on a greased baking sheet. Cover with plastic and chill..Meanwhile peel and thinly slice each apple. Sprinkle half of the sugar mixture atop dough rectangles...overlap the apple slices on top...Brush apples with butter. Sprinkle with remaining sugar. Bake at 375 25-30 min..Cool.Meanwhile melt apple jelly. Brush jelly atop tarts. Serve with caramel creme
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Caramel Creme..In a chilled bowl beat whipping creme, apple brandy and brown sugar with chilled beaters until stiff peaks form. Fold in sour cream..Serve immediately or cover and chill for up to 2 hours
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Originally Submitted
5/28/2010
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