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| Apple Strawberry Puff Pastry Tart |
This recipe was sort of a happy accident. Many years ago, I needed to use up the apples I had. There weren't enough apples there to make a pie. I looked around to see what I could add to them to "beef" up the pie. I had a fresh box of strawberries. Why not? I made the pie just as I would have normally made an apple pie. The strawberries really made a nice addition. Since then, I have used this fruit combination at least once a year.
In this case, I am using McIntosh and Gala apples. They are just what I have fresh on hand. Any combination of apples would work. You do you. I am also using fresh strawberries (frozen thawed berries would do if, you I were to drain them first) and one
box of puff pastry.
I peeled and diced the apples. I cut the tops off of the strawberries and sliced them. Preheat oven to 400°.
Roll out one sheet of the puff pastry until it is approx. 12"x12".
Cut that sheet in half.
Spray your baking sheet with nonstick cooking spray.
In a large mixing bowl combine apples, strawberries, 1 tsp cinnamon, 1/4 cup of sugar, a pinch of salt, 2 Tbsp flour, and a dash of nutmeg. Gently fold all of these ingredients together. You don't want to mash up those strawberries!
Spoon the mixture out onto the puff pastry leaving about a half inch of pastry showing all the way around. Beat one egg and brush that onto the exposed edges of the pastry. Bake at 400° for 20 minutes or until puff pastry is golden brown.
NOTE: I try not to make too many sweets in my house. The more I make, the more they will eat. So, in this case, I only used one of the two sheets of pastry that come in the box. I put the other in a freezer bag right back into the freezer. I also had enough of the fruit and seasoning mixture to make 2 tarts again at a later date!
