Apple Tart En Pappillote
Apple Pastry in Parchment Paper
Richard E. Collins, MD

Simple, yet delicious. Elegant, but fast. French, but yet so American!

There are numerous tart recipes using a variety of fruits….pears, apples, bananas, apricots, and strawberries. This recipe is best for the fall season with apples and cinnamon. It is comfort food at its best. Do not feel that this recipe limits a person to other options. Pears can be added, ginger can be substituted for cinnamon, and nuts can crank up the crunch with pecans, pistachios or walnuts. The secret is in the baking of the tart. The process uses a closed parchment bag. It retains the moisture creating a flakey, tender and moist crust. Homemade dough is great, but to speed up the process, puff pastry works well. Normally, I never consider using butter, but in this case, a brush of light butter makes a difference. For those that are gluten intolerant, a gluten-free dough recipe works well. Watch the cooking times.

1 sheet frozen Pepperidge Farm® puff pastry (half of a 17.3-ounce package), thawed
Flour for dusting
3 medium golden delicious apples, peeled, cored and thinly sliced
2 T melted light unsalted butter
3 T cinnamon sugar (3 T of sugar mixed with ½ t ground cinnamon)
2 parchment bags from
2 wooden skewers to close the bags
¼ cup apricot jam/preserves
2 T frozen apple juice concentrate
Fat free Greek styled vanilla yogurt as a garnish topping with a cinnamon sprinkling

Preheat oven to 4000F. Unfold a single pastry sheet onto a floured surface. Cut approximately 3x3 inch squares. Brush the pastry with a light coating of melted butter. Divide the cut apples onto the pastry squares. Brush the apples lightly with the butter. Sprinkle the cinnamon sugar over the top. Slide into two pastry bags, leaving room between each tart to expand. Place the bags on a large cookie sheet. Close the ends with wooden skewers threaded at the ends over two folds of the parchment bag. Place in the oven and bake for 20 minutes. Remove and cool. While the tarts are baking, heat in a small sauce pan, the apricot preserves and apple juice concentrate. Heat to a simmer, remove and pour through a fine sieve. Reserve liquid. When the tarts are baked, carefully remove the tarts by cutting through the top. Caution, hot steam will be released. Immediately brush each tart with the apple/apricot glaze. Serve warm with a dollop of vanilla yogurt and cinnamon.

Serves 9. Serving size: 1 tart. Analysis does not include yogurt.