Celebrate fall with these warm, sweet tarts. They’re unbelievably easy to make and will impress your friends and family.
Before you try the Apple and Cardamom Tart recipe, I’d like to say a few words about this exotic spice. Cardamom is derived from the seedpods of a bush native to tropical Asian regions, which is why it’s favored in many Indian, as well as Middle Eastern, dishes, especially curries and pilafs. Tip: If you can’t get cardamom, use a blend of nutmeg and cinnamon, or cloves and cinnamon.
Apple Cardamom Tart
Celebrate fall with these warm, sweet tarts. They’re unbelievably easy to make, and will impress your friends and family.
Servings
8 Servings
Ingredients
- ½ pound frozen puff pastry defrosted
- 2 apples
- Juice of 1 lemon
- 4 tablespoons unsalted butter or margarine melted
- 4 teaspoons sugar
- 2 teaspoons cardamom
Instructions
- Preheat oven to 400°F.
- Roll out pastry dough on a lightly floured surface until about ⅛-inch thick. Use a pizza cutter to cut dough into 8, 4×5-inch rectangles. Transfer dough to an ungreased baking sheet and prick all over with a fork.
- Peel, core and thinly slice apples; toss in lemon juice to prevent from browning. Layer 4 to 5 slices of apple on each pastry rectangle, then brush with melted butter.
- Combine sugar and cardamom in a small bowl. Sprinkle ½ teaspoon of sugar mixture over each tart.
- Bake at 400°F for 20 to 23 minutes, or until golden brown. Serve immediately.
- TIP: When serving this at a dairy meal, substitute butter for margarine.
Love, love, love this recipe! Easy to make and delicious to eat. I ended up having to make three batches before Rosh HaShanah because people kept sneaking them.
Just note that there may be a slight mix-up in the Tip — When serving at a meat meal substitute the butter for margarine (butter is fine at a dairy meal).