[Recipe makes 12 individual tarts].
If Starbucks can start selling their pumpkin spice lattes early, I can totally start posting fall desserts early; right?
It's been fun, summer, but with the drop in temperatures and the unveiling of Starbuck's fall lineup, I think it's safe to say that fall has (unofficially) arrived.
5 1/4 ounces sugar
1/4 cup all-purpose flour
1/2 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 medium apples
1 large lemon, halved
2 puff pastry sheets, thawed in the refrigerator overnight
1 large egg
Line two sheet trays with parchment paper. Dust your work surface with flour, and then carefully unfold your first puff pastry sheet. Flour the top of the pastry, and then gently roll out the pastry just enough that you can cut it into six rectangles that measure 3" x 5". Use a knife or pizza cutter to cut out your individual puff sheets, and then transfer all six to a sheet tray. Repeat with the other sheet of puff pastry. Transfer both sheets to the refrigerator until you're ready to top them.
Preheat the oven to 350° F.
In a large bowl, combine roughly 8 cups of cold water with the juice from one lemon half. Core your apples and cut into fairly thin slices. Transfer the apple slices to the lemon water to prevent any browning from occurring. Once you're done cutting, drain off all of the water and add the sugar, flour, nutmeg, cinnamon, salt, and juice from the remaining lemon half to the apples. Toss with your hands, and then transfer to a large saute pan. Cook over medium heat until the apples have lost some of their bite, but still hold together, roughly 10 minutes. Remove from the heat and cool the apples down in the refrigerator for several minutes, until they're cool enough to handle.
Shingle the apples on the sheets of puff pastry, making sure to leave a half-inch border on all sides. Divide any extra sauce from the bottom of the pan between the twelve tarts. Lastly, whisk the egg with a little bit of water in a small bowl to create an eggwash. Brush the egg wash on the borders of the puff dough. Transfer both sheets to the oven, and bake per your puff pastry's baking instructions. Visually you're looking for a nice golden brown appearance both on the top and bottom, and a nice rise with the tart.
Remove from the oven and let cool for five minutes. Drizzle with caramel, and top with a scoop of ice cream.