Ellena’s Notes

I have to be honest, my youngest granddaughter Paige brought this recipe to me. She saw a video on Instagram and said, “Meme, we HAVE to make this!” So, with just watching a video, we created this super easy and absolutely delicious dessert!

This recipe pairs best with our Riesling, but for a fun twist, try our Huckleberry d’Latah or Maywine (you can even add some strawberries or huckleberries with the apples)! Natalie’s favorite is Bubbles!

Eat Simple, Eat Well, Ellena

Ingredients

4 tsp honey, divided
2 tbsp butter, in 4 thin slices
2 tsp cinnamon, divided
4 tbsp brown sugar
a few pinches of salt
1 apple, cored and thinly sliced
4 tsp caramel sauce
1 sheet puff pastry, thawed and cut into quarters
1 egg, beaten
optional: powdered sugar for topping or vanilla ice cream

Gluten Free Version: Use gluten free puff pastry

Directions

Preheat oven to 400ºF. Place parchment paper on a rimmed baking sheet. Take the parchment paper and fold in half length-wise and width-wise to create 4 quadrants. Drizzle 1/4 of the honey onto the center of each quadrant of the parchment paper the approximate size of the cut puff pastry. Place one of the butter slices in the middle of each of the honey drizzles. Sprinkle 1/2 tsp cinnamon, 1 tbsp brown sugar, and a pinch of salt over each honey drizzle. Line up 1/4 of the sliced apples from one end of each drizzle to the other, covering each of the honey drizzles. Use 1 tsp caramel sauce for each quadrant and drizzle over the apples. Cover each honey apple quadrant with one of the cut puff pastry quarters. Brush beaten egg over each puff pastry and place in preheated oven. Cook for 15-20 minutes, or until pastry is puffed and golden brown. Remove from oven and, using a long spatula, flip each cooked apple tart onto a plate. Serve with a sprinkle of powdered sugar, more caramel sauce, and/or a scoop of vanilla ice cream.