while i may not have the sweetest tooth on the planet, i know more than enough people that do! this is for them.
last night, my mom, brother and i entertained some out-of-town visitors coming all the way from china. my dad’s in south africa on business and these chinese visitors are waiting for him to return in order to talk business so we hosted them for the evening. mind you, they have little to no english. luckily, there was a translator present. needless to say, it was an interesting dinner.
when cooking for people that are from asia, you must remember that they don’t often consume dairy. this makes dinner more of a challenge than you might think. no cheese, milk, creamy soups, etc. my mom came up with the menu which included a lemongrass seafood soup, roast pork tenderloin on a bed of wild rice and an apple brandy tart.
the tart is what i’ll be featuring here.
the recipe comes from one of my mom’s south african cookbooks.
apple brandy tart
makes 8 pastries
- 2 sheets of puff pastry, thawed
- 2 small apples, peeled & thinly sliced
- 1 egg
- 5 tsp. tawny port or brandy
- 1/2 c. yellow sugar (approx.)
preheat oven to 400 degrees F. place parchment paper on a baking sheet.
cut pastry into rounds about 3 inches wide. place on to baking sheet & parchment. prick the top of the rounds with a fork.
mix the egg and port into a small bowl creating an egg wash. paint each round with the wash.
arrange the slices of apple on the pastry. paint the pastry & apples again with the egg wash.
sprinkle with lots of sugar.
bake in the oven for 10 minutes.
after the 10 minutes, reduce the oven temperature to 350 degrees F and bake again for another 15 or 20 mins until the apple & sugar have caramelized.
remove and sprinkle with powdered sugar (optional).
note: you can also serve with ice cream, whipped cream or brie (as the recipe suggests).
** i totally forgot to take a picture of it after it came out of the oven because we just served it and ate it…. but you can imagine what it would look like!