Pie Apple Tart

A unique sweet wine that can be enjoyed with a delicious and easy to make recipe from Diane Kochilas


  • 1 sheet puff pastry ready (refrigerator), cut in half lengthwise
  • 4 large green apples, with peel
  • 2 tbsp. butter
  • ¾ cup. sugar
  • 2 tbsp cognac
  • 1 cinnamon stick
  • 2 rose geranium leaves (optional)
  • 2 tbsp orange liqueur
  • 2 to 3 tablespoons sugar for sprinkling



Preheat oven to 375°F / 180°C.

Cut the puff pastry in half lengthwise and place the two rectangular pieces in a nonstick pan. Turn in the edges to make a decorative rim. Place the pan in the refrigerator until you are ready to bake the pies.

Quarter the apples lengthwise and remove seeds. Cut each quarter into thin slices.

Heat butter in a nonstick skillet and sauté the apples with the sugar.

Once the sugar has melted, add the brandy, rose geranium and cinnamon stick. Cook the apples on medium-high heat for about 5-6 minutes, until they begin to brown slightly.

Remove the apples with a slotted spoon and cool.

Next, place them in neat rows inside the chilled puff pastry rectangles.

Bake the tarts in preheated oven for approximately 18 to 22 minutes until they brown nicely and the apples are set.

Remove, cool, and serve.

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