Monday, January 6, 2014

Cookie Butter Apple Tarts

The Trader Joe's in Burbank sucks.  Actually, that's unfair.  The workers are friendly and the food is yummy and inexpensive, but because of that it's always crowded and the parking lot's full, so I dread going there.

But I did brave the crowds recently to pick up a few basics.  And, since I was there, I figured I might as well splurge on a few un-basics (non-basics?).  Included in that list is Trader Joe's brand cookie butter.  For those who've never had it, cookie butter is kind of like peanut butter, except it's made from - you guessed it - cookies.  Specifically, speculoos cookies, also known as biscoff cookies, a crispy, gingery cookie I was previously only familiar with because it's the cookie you get on airplanes.

It's delicious.

It's also dangerous.  Because it's sugary and a little cinnamony and it's awful tempting to just scoop out a spoonful and eat it straight from the jar.  My favorite way to eat it, though, is with apples.  And, as is usual when I find two great tastes that taste great together, I tried to figure our how I could bake something with them.

I remembered this Honeyed Apple Peanut Butter Tart from Picky Palate and it seemed like the perfect way to bake my two new favorite things together.

Plus, it's super easy.  Just use pre-made frozen puff pastry (the one pictured is the easiest to find, but if you can, try to find one with real butter in the ingredients list).  Add cookie butter, apples, a little butter, and I decided to brush with an apricot preserve glaze like a more traditional french apple tart, but that's optional.

Easy as....



Cookie Butter Apple Tart

1 Sheet Frozen Puff Pastry
1/2 Cup Cookie Butter
2 Apples
1 Tablespoon melted butter
3 Tablespoons Apricot Preserves
1 teaspoon water

Preheat oven to 350°F.  Set out sheet of frozen puff pastry to thaw for 40 minutes.  Once thawed, put the pastry on a cookie sheet lined with a silicone baking mat or parchment paper.  Cut into thirds and roll out just a bit to make each piece wider.

Warm cookie butter in the microwave for about 30 seconds until soft.  Spread on the pastry, leaving about 1/2" border on all sides.  Core and thinly slice both apples, then layer on top of the cookie butter until covered.  Brush lightly with melted butter.

Bake for 25-30 minutes, until the pastry is puffed up and golden brown.  Heat apricot preserves for 10 seconds in the microwave.  Mix in water and brush over apples and edges of the tart while warm.  Cool completely and cut to your preference to serve.

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