Apple Tarts with Rosemary-Lime Sugar
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 tarts
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Course
Baked Goods
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Cuisine
American
Apple Tarts with Rosemary-Lime Sugar
Description
This recipe uses thawed puff pastry as a delicate, flaky base for thinly sliced Granny Smith apples arranged in overlapping rows. The key flavor component is the Rosemary-Lime Sugar, made by rubbing together sugar, sea salt, freshly chopped rosemary leaves, and lime zest, lending a bright and herbal note that complements the apples’ tartness. Dots of cold butter atop the apples melt during baking, enriching the texture and flavor of the tarts.
Baked for about 25 to 30 minutes at 400°F, the pastries achieve a golden crust with tender fruit. Optionally, an apricot glaze can be added for shine and sweetness. These tarts make a visually appealing and flavorful dessert or snack with a layered balance of sweet, herbal, and citrus elements.
Doubling the recipe is straightforward, but it's recommended to bake on two separate sheets to prevent overcrowding and ensure an even bake.
Ingredients
- 1 puff pastry cold but thawed (8.5 oz/ 240g, sheet, frozen
- 2 Granny Smith apple or other tart apples, peeled, cored, halved and sliced thinly (about 1/16 inch
- 1/4 cup sugar 95g
- 2 teaspoons rosemary from about 1 medium sprig, plus more for garnish, fresh leaves
- lime about 1 teaspoon, zest of 1
- 1/4 teaspoon sea salt coarse
- 2 tablespoons butter cut into small cubes (30g, cold unsalted
- 2 tablespoons apricot jam optional, for glazing, or apricot jelly
Instructions
- 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.
Notes
- This recipe can be doubled, but bake on two separate sheets to avoid overcrowding the tarts.
User Reviews
Overall Rating
5
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