Heart Tart for Art
2 Fuji Apples - peeled, cored, cut into 1/8 inch thick slices (squeeze lemon juice over exposed apples to prevent browning)
2 Tbsp. Sugar
1 Lemon - finely grated zest & juice
4 Tbsp. Apricot Preserves
1 Tsp. Vanilla Soy Milk
Vegan Puff Pastry Squares
Preheat oven to 450*. Press puff pastry into individual containers. Combine apple slices, 1 Tbsp. sugar, zest from lemon, and several squeezes of agave nectar. Spread preserves over the crust (I used Organic Apricot Lavender Leaf preserves). Arrange apple slices in concentric circles atop preserves, overlapping. Try to build up a pretty edge for the crust, brush it with soy milk, & sprinkle with remaining sugar.
Bake 15 minutes. Reduce oven temperature to 350*, cover crust with tinfoil and cook for 15 more minutes. Reduce heat again to 325*, cover entirely with tinfoil and cook 15 more minutes. Let cool.
Art & I celebrated our 14th wedding anniversary this week, so I made 2 individual sized Heart Tarts. If you plan to use a regular tart pan, double the recipe.
This is for Urban Vegan's clever tART contest.