These crisp and tasty apple tarts are a great way to use up your fall bounty; using frozen puff pastry makes the whole process a lot easier, and they’re finished with rosemary-lime sugar.
It happens every year in the Hudson Valley, where we live. As soon as the leaves on the maple trees turn a ridiculous shade of red, we, residents and tourists alike, don our coziest sweaters and follow the scent of hot cider doughnuts to the nearest orchard. Once there we wander the grounds, hopped up on cinnamon sugar and crisp autumn air, filling baskets and gunny sacks with more Empires, Cortlands and Jonagold apples than anyone who doesn’t work in a pie factory would ever need.
Only once when we’re home and realize we need to put an addition on the house in order to store our haul, do we admit that maybe we’ve bought just a few too many. And just when I thought we’d succeeded in using our bounty, one of Matt’s local clients sent him home with a massive box of Golden Delicious apples from the tree in her yard. Oh well, we’ll just have to start working on that Salted Caramel Apple Pie idea I’ve been thinking about. #HudsonValleyProblems #AppleHumbleBrag
