Rosh Hashanah, the Jewish New Year, will start at sundown Friday night. It’s customary to eat apples (& honey), pomegranates and figs for a sweet new year. And honestly, couldn’t we all use a SWEETER new year?
Between being a home school teacher, therapists, preschool teacher, chef, and all the other hats I’m wearing during this pandemic (did I mention being postpartum still and having a BABY and nursing!?), I’m exhausted. So I wanted a super easy and fast recipe that is perfect to whip up in no time: my fancy-schmancy apple tarts!
I think they look like they took AGES to make, right? But no, absolutely not. It’s ridiculously easy! This one is great for the fall, and the abundance of fresh, local, apples in season right now.
And extra points for getting apples, figs AND pomegranates into one recipe, lol! 🙂
This vegan and naturally sweetened dessert is fast, easy and a crowd pleaser for the young and old!
I hope you enjoy it as much as my family does! Please let me know what you think in the comments below!
Wishing everyone a sweet, happy, healthy, peaceful and safe NEW YEAR! One with sweet with good news, good times, good HEALTH, good equality, good leadership, etc. :)-
Chag Sameach & Shana Tovah!
(vegan, pareve, kosher, naturally sweetened)
- 1 sheet vegan puff-pastry, thawed
- 2-3 organic apples, halved, cored & sliced thin
- ⅓ cup fig or apricot jam (no sugar added – I used Fior di Frutta)
- ¼ cup pomegranate seeds (optional)
- Preheat the oven to 425°F.
- On a lightly floured surface, unroll the puff pastry sheet and gently roll it to ⅛-inch thickness. Cut it into 3 separate rectangles (follow the creases already there).
- Spread the jam evenly over the puff pastry, going almost all the way to the edges, leaving about ½ inch.
- Overlap the slices of apple in neat rows over the top.
- Bake the tart for 20-30 minutes, until golden brown and crispy on the edges.
- Remove the tart immediately to a wire rack and sprinkle with the pomegranates if desired.