Thursday, January 20, 2011

French Apple Tarts by Little Chef Madison

Madison checked out two cookbooks from her school library this week.  One was for me and her Daddy...Bob Green's The Best Life Diet CookbookHow sweet of her to think of her poor starving parents struggling with this South Beach diet!

The other is Cooking 123 by Rozanne Gold.  This is an entire cookbook filled with 500 recipes containing only three ingredients.  Genius!  I told Madison to look through it and find something she wanted to make.  Of course, she went straight to the desserts section...a girl after my own heart!  She loves desserts with baked apples, so she chose the French Apple Tarts. 

We already had everything (all 3 ingredients) on hand, so she was excited to make them today after school.  I let her put off her studying until after our baking session so we would have plenty of sunlight for better photos.  I had fun documenting her.  She's so serious and focused in the kitchen.  And a little perfectionist too.

Madison's French Apple Tarts turned out beautifully and were really tasty.  I know that I'm on a diet, but if my little girl bakes something special for her family, I'm going to eat it.  I can't wait until she makes some more!  These are a great breakfast, snack, or dessert.  This recipe makes 6 tarts.


1 sheet puff pastry
1-2 Granny smith apples (depending on size)
1/2 cup apricot jelly or jam

Preheat oven to 375 degrees.  Spray a non-stick baking sheet with cooking spray. 

Thaw puff pastry until pliable, but still very cold.  Cut the dough in half lengthwise, then across into thirds to get 6 rectangles.  Using the tines of a fork, prick a 1/4 inch wide border on each side of pastry.

Prick the center portion thoroughly with the fork. 

Place pastry on baking sheet.

Heat the apricot jelly with 1 T water in a small saucepan over low heat until melted.  Keep warm.

Peel, core, and seed apples.  Slice them into very thin wedges.  Arrange slices in an overlapping pattern on top of each pastry, leaving the borders clear. 

Brush the apple slices with melted jelly using a pastry brush.

Snack on the leftover apples.

Bake for 22-25 minutes, or until edges are golden brown and puffy.  Remove tarts from oven and brush apples and sides of pastry with melted jam...oops, we forgot to do this.  Garnish with powdered sugar.  Serve warm or at room temperature.  We heated them for 10 seconds in the microwave to enjoy after dinner.  Enjoy!


  1. Those look very YUMMY Madison. Great job!!

  2. Madison, they look soooo good and looked like fun to make. Can't wait to try some of your cooking, Dandad

  3. Wow, she looks like an awesome baker. She's way better than I was at her age. Tell her she did an excellent job with those tarts. Thanks so much for linking these up to Sweets for a Saturday. I really appreciate the support. Hope to see you again next week. By then I'll have a cute button that you can grab and add to your post.

  4. That's awesome! What a cute little chef you have! And her tarts look amazing!


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