Apple Tarts with Candied Ginger

1. 1

   Preheat the oven to 425.

2. 2

   On a lightly floured surface, roll out the puff pastry 1/4 inch thick.

3. 3

   Using a pan lid as a guide, cut out eight 51/2-inch rounds.

4. 4

   Prick the pastry rounds with a fork.

5. 5

   Transfer to 2 parchment-lined baking sheets.

6. 6

   Arrange the apple slices on the pastry, overlapping them slightly.

7. 7

   Sprinkle each tart with 1/2 tablespoon of the sugar and bake on the bottom shelf of the oven for about 30 minutes, or until golden brown.

8. 8

   Remove the baking sheets from the oven and transfer the tarts to individual plates.

9. 9

   Sprinkle the tarts with cinnamon and top each one with a scoop of Late Harvest Riesling Ice Cream.

10. 10

    Garnish with the candied ginger and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.