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The Refectory, Warm Apple Tarte with Rosemary

In the summer of 2020, Sophisticated Living Columbus endeavored to support some of our favorite fine dining establishments by publishing a special section that included recipes for their signature dishes. This recipe was included in that feature. Click here for more recipes, and please - support the capital city's vibrant food scene.



The Refectory, located on Bethel Road, has a menu full of authentic French-American Cuisine. Executive Chef Richard Blondin moved to Columbus from Lyon, France over twenty years ago, and has been providing our restaurant scene with impeccable French food and technique ever since. Visit refectory.com or call 614.451.9774 to order, buy gift cards or learn how to support The Refectory and their team. Click here to read our feature story on The Refectory.




Warm Apple Tarte with Rosemary

Makes 4 individual tarts

Ingredients Frozen Puff Pastry - 10 ounces Golden Delicious Apples - 5 Unsalted butter, divided in half - 1/2 cup

Sugar - 1/3 cup and 4 tbsp Fresh rosemary leaves, chopped fine - 1/2 tsp

Unblemished mint sprigs - 4 Sifted powdered sugar - 3 tbsp

Instructions

  1. Thaw the pastry and on a floured surface, roll it out to 1/2 inch thickness. Cut out 4 round, each 5 inches in diameter. Transfer the rounds to a baking sheet lined with parchment or waxed paper and refrigerate at least 25 minutes.

  2. Peel, core and finely dice 1 apple. Place it in a small saucepan with 1/3 cup sugar and half the butter. Cook over low heat until the apple is very soft and the sugar is dissolved to make a spreadable compote. Set the pan aside to cool.

  3. Preheat the oven to 350 degrees. Cut four 6-inch squares of parchment or waxed paper. Arrange the squares on a baking sheet and sprinkle 2 tablespoons of sugar evenly over the sheets. Place the pastry rounds on top of the sugar and prick the entire surface of the dough with a fork.

  4. Spread a tablespoon of cooled apple compote over each pastry round. Sprinkle the rosemary evenly over the compote. Peel, core and thinly slice the remaining apples. Fane the slices out in a circular pattern on top of the tarts.

  5. In a small saucepan, melt the remaining butter. With a pastry brush, coat the tops of the tarts carefully. Sprinkle the remaining 2 tablespoons of sugar over the tarts.

  6. Bake for 18 minutes or until the apples begin to caramelize, turning light golden brown. Serve hot on dessert plates, dusted with powdered sugar and garnished with a mint sprig.




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