Sweet apple flavor in every bite

Autumn means many things: leaves changing color, cool breezes and plenty of apples to pick. When an afternoon spent at the local orchard provides a bounty of apples, people can turn them into flavor-packed treats.

This recipe for “Orange-Glazed Apple Tarts” from “Small Sweet Treats” (Gibbs Smith) by Zac Williams is a fall treat that blends apples (or pears) with the bright flavors of orange and cinnamon.

Orange-Glazed Apple Tarts Serves 4

1 package (17.3 oz.) puff pastry sheets, thawed 1 egg beaten with 1 tablespoon cream (egg wash) 2 – 3 firm apples (Granny Smith, Honeycrisp, Gala) or pears (D’Anjou or Bartlett), cored and peeled ½ cup finely chopped hazelnuts, almonds, walnuts, pecans or pine nuts ¼ cup sugar 1 teaspoon ground cinnamon ½ cup orange marmalade 2 tablespoons dark rum (optional) Vanilla or seasonal ice cream, or whipped cream Directions:

Place 1 sheet of the puff pastry on a work surface and roll out any creases. Cut the pastry into fourths.

Place the four pieces on a parchment-lined baking sheet.

Place the second sheet of pastry on the work surface. Cut the pastry into eight strips lengthwise and then cut in half horizontally to make 16 strips. Brush the edges of each of the 4 squares with the egg wash and then place a strip of pastry on each edge to make a border. Brush the edges again with egg wash, and score the edges every half-inch to decorate the border.

Thinly slice the apples or pears. Place the fruit slices on the pastry, within the border, in a decorative pattern. Sprinkle lightly with nuts, sugar and cinnamon.

Bake the tarts on the middle rack of a preheated 425º F oven for 15 minutes, and then reduce heat to 375º for an additional 10 minutes. The fruit should be cooked and the pastry golden brown and puffed. Remove from oven.

While pastry is baking, heat the marmalade and rum in a small saucepan just until the marmalade has melted. As soon as the pastries are removed from the oven, brush the tops with the warmed marmalade to form a glaze. Cool to room temperature and serve with ice cream or whipped cream.