- 1 box of frozen puff pastry, thawed per package instructions (I like the Dufour brand.)
- 1 teaspoon unsalted butter
- 1/8 cup real maple syrup
- 1 tablespoon pomegranate molasses or pomegranate jelly
- ¼ teaspoon ground cardamom, divided
- 4 apples
- ½ cup applesauce
Preheat oven to 350° and line a baking sheet with parchment paper.
Heat butter, maple syrup and pomegranate in a small saucepan so that the butter melts and the ingredients are easy to stir together. Add half the cardamom.
In a separate bowl, mix together the applesauce and remaining cardamom and set aside.
Carefully unroll thawed puff pastry and cut it into 4 equal rectangles with a sharp knife. Place the pastry rectangles on the baking sheet and crimp the edges slightly to make ½ inch high sides.
Core and then slice the apples as thinly as you can, and cut the slices in half. Spread pastry with a scant tablespoon of applesauce. Layer apple slices over the top so that they expose very little of the crust.
Put the tarts in the oven and adjust the temperature to 325°. Bake for 20-30 minutes, or until the applesauce has lost most of its moisture and the puff pastry has begun to rise and brown at the edges. Remove from the oven and baste the maple pomegranate glaze over the top. Serves 4.