Gingered Apple Pinwheel Tarts

Irresistible combination of flaky puff pastry and apples poached in a slightly caramelized buttery ginger honey syrup

SERVES 4
1 sheet frozen puff pastry, thawed
Preheat oven to 425 degrees
3 Gala apples
½ cup Hawai’i Harvest Bubba Baba Blue Ginger blended with Hawaiian Honey
1/3 cup water
3 Tablespoons unsalted butter or margarine
2 Tablespoons fresh lemon juice

Peel and core apples then cut into uniform 1/16” slices.

Combine honey, water, butter and lemon juice in a saucepan. Stirring, bring mixture to a boil, then turn heat to low. Add the apples, coating them with the honey mixture and poach until they are pliable but still firm. Transfer the apples to a large colander or sieve placed over a bowl to catch the honey mixture as the apples drain. Reserve this mixture to use as a glaze later.

Grease a baking sheet then roll out the puff pastry on a floured board into a 13 inch square. Using a 6” bowl cut out four rounds from the pastry. Transfer the rounds to a greased baking sheet and create a narrow edge to form the tart. Starting at the outside edge arrange the apple slices in tight, overlapping circles on each round.

Bake the tarts for 20-25 minutes or until the crust has browned. While the tarts are baking, heat the reserved honey mixture until it reduces by almost half to a thick syrup. Once you have removed the tarts from the oven, gently brush with the ginger honey syrup to glaze the apples. Serve warm.