Recipes

1 egg
1/4 cup sugar
1/4 cup butter (melted)
1 t. vanilla extract
2 large apples (Granny Smith, peeled)
2 T. butter (melted)
1/4 cup brown sugar
Traditional puff pastry dough – Puff pastry is available in your supermarket frozen food section.
Traditional Puff Pastry:
1/2 t. salt
1 cup cold water
3-1/2 cups all purpose flour
4 oz (1 stick) butter
1 T. malt
1 lb. butter (for folding)

In a mixing bowl, Whisk the eggs, 1/4 cup butter melted, sugar and vanilla. Reserve the custard. Slice the peeled apple into wedges and place in a bowl. Add brown sugar, butter 2 tablespoons melted and mix together. Put aside.
Line an 8-inch tart pan with puff pastry dough. Place the apples on top of the dough. Bake tart at 350° for 20 minutes. Remove the tart from the oven and pour the custard on top of the apple wedges. Bake for an additional 20 minutes or until custard turns light brown.
Traditional Puff Pastry: In a mixer with hook attachment, mix the flour, butter, salt, water until well incorporated. Wrap the dough in a plastic film and refrigerate for 30 minutes. On a well-floured surface, roll the dough into a rectangular shape (10”x20”). Spread the butter (Folding) on 2/3 of the dough and fold the dough in thirds like a letter starting with the plain side first and perform the following steps:
Step 1 – Roll out the dough until its length is 3 times its width
Step 2 – Fold the dough in thirds like a letter.
Step 3 – rotate the dough 90 degree; repeat the rolling and folding process. (Be sure to roll the dough perpendicular to the first turn)
Wrap the dough in a plastic film and refrigerate for 45 minutes, Remove the dough and repeat steps 1 through 3. Wrap the dough again and refrigerate for 45 minutes. Remove and repeat steps 1 through 2; the dough is ready to use.
Makes two 8 inch tarts.