For a decadent new take on an apply pie, try caramelized apple tarts with maple cinnamon custard sauce instead! Puff pastry is cut into rounds and pressed into muffin tin cups, then filled with a mouth-watering mixture of sweet golden delicious and tart MacIntosh apples that have been dredged in sugar and Sicilian Lemon White Balsamic Vinegar, and dotted with butter.
Once they are baked and cooled, serve these delicate little treats drizzled with raspberry syrup, Cinnamon Pear Dark Balsamic Vinegar, and dolloped generously with thick, richly-flavored homemade maple cinnamon custard. Keep some good coffee and select teas on hand to go with this dessert.
- 2 sheets puff pastry
- 3 Golden Delicious apples, peeled, cored and sliced
- 3 McIntosh apples, peeled, cored and sliced
- 2 Cups sugar
- 1 tsp Sicilian Lemon Balsamic Vinegar
- Raspberry syrup
- Cinnamon Pear Balsamic Vinegar
Preheat oven to 325 degrees. Cut pastry into rounds to fit muffin tin. Combine apples, sugar and vinegar and spoon into cups. Dot top with butter and bake in oven until puffed and golden brown and apples are soft, 30 to 40 minutes. Remove from oven and let cool before serving with Maple Cinnamon Custard Sauce (recipe below), raspberry syrup and Cinnamon Pear Balsamic Vinegar.
Maple Cinnamon Custard Sauce
- 2 Cups heavy cream
- 2 cinnamon sticks
- 1/2 Cup maple syrup
- 5 egg yolks
- 3 Tbsp sugar
Combine heavy cream, cinnamon stick and syrup and set aside. Combine egg yolks and sugar in metal bowl and whisk constantly over simmering water until thick. Stir in heavy cream and place over ice bath until well chilled. Serves 6