Eitan Bernath, the 19 year-old cooking phenom, shares a sweet, flakey recipe for fall.
1 sheet puff pastry dough, defrosted
1 egg, lightly beaten
1 cup sugar
2 teaspoons cinnamon
3 tart apples, such as granny smith, thinly sliced
2 tablespoons butter, melted
2 cups powdered sugar
¼ cup honey
¼ cup milk
1. Preheat oven to 400°F and line a sheet pan with parchment.
2. In a small bowl, combine cinnamon and sugar and set aside.
3. Stack 8 apple slices together, skin side up, and then use a clean hang to press down gently to flatten slices into a fan shape. Repeat with remaining slices until there are 9 fans and set aside.
4. Place the puff pastry dough on a large cutting board and cut into 9 equal 3x3 inch squares. Arrange squares onto prepared pan, about 2 inches apart.
5. Brush each dough square with the egg wash, then sprinkle lightly with cinnamon sugar. Place an apple fan into the center of each square, and drizzle about a teaspoon of melted butter on top of the apples. Sprinkle generously with more cinnamon sugar, about a teaspoon each.
6. Place in oven and bake for about 20 to 25 minutes, or until pastry is deep golden brown and apples are tender. Remove from the oven and place on a cooling rack.
7. While tarts cool, in a small bowl, whisk together powdered sugar, honey, and milk.
8. Serve apple tarts warm or at room temperature with the honey glaze for drizzling.