Ingredients
1 (10-inch) sheet frozen puff pastry, defrosted in refrigerator
3 large baking apples, cored, peeled and thinly sliced
1 1/2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon lemon juice
1 tablespoon butter or margarine, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons GOLDEN BLOSSOM HONEY
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Preheat oven to 400°.
Coat a 9-inch tart pan with a removable bottom with cooking spray. On a lightly floured surface roll the puff pastry to 12-inch square. Place in pan. Trim excess pastry, leaving ½-inch overhang. Fold excess in and lightly press to sides. Place on baking sheet. Put in freezer for 30 minutes.
Toss apples with 1 ½ Tablespoons honey and lemon juice. Arrange apples, overlapping in 2 layers on tart crust. Brush apples with melted butter. Sprinkle with cinnamon and nutmeg. Bake for 35 minutes, or until apples are tender. Remove from oven. Place on rack to cook for 5 minutes.
Warm remaining honey and brush over apples and crust. Let cool slightly before removing sides of pan.
Serves: 8
Coat a 9-inch tart pan with a removable bottom with cooking spray. On a lightly floured surface roll the puff pastry to 12-inch square. Place in pan. Trim excess pastry, leaving ½-inch overhang. Fold excess in and lightly press to sides. Place on baking sheet. Put in freezer for 30 minutes.
Toss apples with 1 ½ Tablespoons honey and lemon juice. Arrange apples, overlapping in 2 layers on tart crust. Brush apples with melted butter. Sprinkle with cinnamon and nutmeg. Bake for 35 minutes, or until apples are tender. Remove from oven. Place on rack to cook for 5 minutes.
Warm remaining honey and brush over apples and crust. Let cool slightly before removing sides of pan.
Serves: 8
