Him: “So… what do you want to do for Valentine’s Day?”
Me: “Umm… I dunno. What do you want to do?”
Him: “We’re nice to each other all the time. Do we have to make a thing of it?”
Me: “Well, I definitely don’t want to go out to dinner with all those other couples being gross and weird.”
And that, ladies and gentlemen, is the extent of the boyfriend and I’s conversation about Valentine’s Day. I suspect there will be dinner at home and some binge watching of something on Netflix and if I’m very lucky and ask nice, he’ll make me popcorn. He makes the best popcorn. So, yeah, pretty much what it’s like almost every weekend.
I’ve been trying to come up with some options for a dinner/dessert combo that says, “This day is maybe a little special but not like… a big deal in the grand scheme of things.” Dinner is still a little bit of a mystery, but dessert might be sorted.
It might be this Mini Apple Brulée Tart. I am a broke culinary student without a lot of funds for just playing around, so my experiments typically have to be limited to what I already have on hand. The ingredients in this tart can all be purchased for less than $10 total, assuming you have a few staples like cinnamon, honey (or agave) and sugar on hand.
I have apples. I have one sheet of puff pastry. I have cinnamon and a tiny sample sized jar of jam. I can work with that! I have just enough of everything to make two of these fun little tarts, and BONUS! I get to use the brulee torch I bought myself for Christmas.
knife and cutting board
spoon for stirring
apple corer (if you’ve got it. if not, just cut the cores)
box grater or hand held zester/grater thing
1 sheet of paper towel
1 sheet of puff pastry
2 apples (The bag literally just said “Pommes/Apples” on the side, so I’m not sure what kind I used. McIntosh, Braeburns, or Fujis would work.)
2 tablespoons of any sort of jam that you think would taste good with apples
1 teaspoon honey
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
1 tablespoon of lemon juice (maybe)
2 tablespoons of granulated sugar
2 teaspoons of powdered sugar
Preheat your oven to 425º.
Line your baking sheet with parchment paper.
Cut two 4 in. x 4 in. squares from your sheet of puff pastry, then cut eight 1/2 in. x 4 in. strips. Use the strips to create a border around the edge of each square. Poke holes with the fork in the center, not on the border, to keep them from puffing up too much.
Bake them in the preheated oven for 12 minutes. If the centers still look a little too puffed, you can push them down a bit.
Peel and core both apples.
Grate one apple against the small side of your grater. Basically, this is going to puree the apple. Yes, you could use your food processor or blender for this, but do you really want to pull that whole thing out and have to wash it later for 1/2 a cup of apple puree? I didn’t think so. So, grate the apple until you end up with that 1/2 cup of puree.
Cut the other half into thin slices. You only need about 8 slices, 4 slices per tart, but I recommend just eating the rest because apples are delicious and good for you. Gently dry the surface of each slice with a paper towel and set aside for a minute.
NOTE: This recipe comes together pretty fast, so your apples probably won’t have time to go all brown on you. If you get interrupted, you will need to sprinkle a little lemon juice over them to keep them from oxidizing while you do whatever it is that you need to do. Just remember to dry them before you put them on the tart.
If you don’t have a Brulée torch, go ahead and set your oven to broil.
Put the puree and the 2 tablespoons of jam into the pot over medium low heat. I used this little jar of Pear and Spice jam from Jam Lab that I got in the mail.
Once that mixture has started to bubble, add the cinnamon, honey, and vanilla and stir to combine. Simmer the mixture until it’s lost about 1/2 its liquid.
Spoon about 2 tablespoons of the apple mixture into the center of each tart.
Shingle four apple slices over the top of each tart.
Sprinkle the apple slices generously with the granulated sugar. If you have a Brulée torch, this is where you’d turn that puppy on and use it to caramelize the sugar on top. If you don’t, just a minute or so under the broiler should do the job. It’ll happen fast, so keep a close eye on it. (FYI, I’ve also used one of those extended camping lighters to burn sugar. That’s probably some sort of no-no, so I’m not advising you to do it. I’m just saying that if I was worried about the pastry burning under the broiler and I wanted a better way to direct the heat right to the sugar on the apples and I didn’t have a Brulée torch, I might do that.)
And just like that, your tarts are ready. You can keep it simple and just dust them with a little powdered sugar like I did, or you can put a little scoop of ice cream or some whipped cream on the plate with them with a final sprinkle of cinnamon and that’d be really yummy, too.