4 McIntosh, Fuji, or Black Beauty apples, cored and large diced or sliced thinly in half moons
¼ cup dried apricot, cut into quarters
1/2 fresh vanilla pod, opened & seeds removed
1 egg, beaten
1Preheat the oven to 450F.
2On a lightly floured surface, cut the puff pastry into four 7-inch rounds, about the size of a bread plate. Transfer them to a baking sheet and refrigerate.
3For the filling, place the butter, sugar, salt, and vanilla into a saucepot over low heat and cook until just melted. Place apples and apricot into a large bowl and pour butter mixture over the fruit. Remove the vanilla pod (reserve for another use) and mix contents of bowl until well coated.
4Remove puff pastry dough from refrigerator. Cover each round of tart dough with the fruit mixture, leaving a 1 ½ -inch border. Gently fold the border over the fruit to enclose the dough, pleating it to make a circle. Egg wash the tarts, then bake until the crust is golden and the apples are tender, about 20-25 minutes. Remove from oven and allow to cool.
5To serve, place tart on your favorite plate and top generously with Chef Chris’ THE Salted Cream, or ice cream as desired. Enjoy!