Apple jam tarts, yes we, everyday culinary misinformed, can actually make them, and they will turn out Michelin star worthy, I kid you not. In my perception, fruity tarts are what are whisked together in the cuisines of Paris, sweet buttery pastry giving way to the soft pique fruity filling. I BUY fruit tarts I can't make them I scream as my family beg and plead. But this simple little recipe did indeed come to my rescue. Uncomplicated and not requiring hours spent rolling pastry or stewing fruits, these jammy apple tarts deliver much more than expected. They entice, they delight, a bite of one will whisk you away to a quaint patisserie in the cobbled streets of Paris. But dear reader, forget Paris, give these a try, you can now enjoy them in your own home, whenever you like, you simply will not be disappointed. Bon apetit! 

Ingredients 

1 medium apple (green) 
4 squares puff pastry (cut out from large puff pastry sheet) 
5 tbsp butter 
Couple of spoonfuls of jam, prefer mixed fruit 
6 1/2 tbsp granulated sugar 
Vanilla ice cream 

Method 

Cut out the edges of the puff pastry leaving two corners intact. Bring the cut edges over to the other side by pulling it across, giving it a twist for a decorative twist. 

Wash and dry the apple. Cut it into four pieces and cut out the core. Slice thinly. 

On a parchment paper-lined baking sheet, pour half the sugar divided into four mounds the same size as your puff pastry squares. Place the pastry squares on top of the sugar. Spread a generous portion of the jam. Arrange the apple slices onto the center of each square. Sprinkle a little more sugar along with a half portion of the butter on top. 

Bake for 10 minutes at 375F. There will be some juice that has seeped out from the tarts. Pour this over the top of your tarts. Add the rest of the sugar and butter on top. Bake for another 20 minutes or until the bottoms of the tarts have caramelized. Serve with vanilla ice cream while hot. 

By Mayuri Jayasinghe