Some of you out there are already drowning in apples, or at least knee deep in them.  If you’ve got more wonderful orbs of red green and gold than you know what to do with, below is a take on the traditional apple pie from Tru’s executive pastry chef, Gale Gand. This recipe is stereoscopic, 3-D fall goodness that packs all the visual appeal of an elegant dessert in a simple tart, yet won’t require a special shopping trip for freaky-deaky ingredients (or esoteric utensils they only stock in the flagship store of Sur la Table in Manhattan).

Photo: Food Network

Whether you are trying to woo your sweetie or throwing an impromptu get-together this towering apple tart is as perfectly suited to impressing future in-laws as it is satisfyingly easy should you have to devour them alone (seriously if you can boil water, you can make these tarts).  It’s doubtful, however, you’ll be eating in mono with these on the dessert menu.

Anyone else out there have suggestions as to what to do with the fall harvest? Chime in and let us know what some of your favorite traditional apple concoctions are.

–Amy Loeffler

Makes 8 Tarts (from Short and Sweet)

Ingredients

1 sheet frozen puff pastry, thawed in the refrigerator
6 to 8 Granny Smith or other tart, firm apples
½ cup sugar
1/2 teaspoon cinnamon
4 tablespoons cold unsalted butter

Instructions

Unroll or unfold the pastry on a lightly floured work surface. Using a rolling pin, roll the pastry out, pressing lightly, until very thin, less than 1/8-inch thick. (If the pastry seems to be getting too soft and delicate, transfer to a sheet pan and chill 30 minutes, then return to the work surface.) Use a biscuit cutter or an downturned glass to cut out eight 3 ½-inch disks. Line a sheet pan with nonstick baking mats or parchment paper, or use a heavyweight nonstick sheet pan. Arrange the disks on the pan. Keep refrigerated.

Peel, core, and halve the apples. Slice the apple halves very, very thinly (if you have a mandoline, use it). Toss the sugar and cinnamon together in a bowl. Cut the butter into 16 reasonably equal chunks. Place a chunk of butter in the center of a pastry disk and sprinkle with cinnamon sugar. Stack the apple slices in an overlapping spiral pattern around the butter, starting with the larger slices and working your way up with smaller ones. Every inch or so, sprinkle the apples with cinnamon sugar. Each finished tart should be about 3 inches high and be shaped like a beehive or igloo. Place another chunk of butter on the top. Repeat with remaining apples and pastry disks and sprinkle all the tarts liberally one more time with cinnamon sugar. Keep refrigerated until ready to bake.*

Heat the oven to 375 degrees. Bake the tarts until golden brown and tender, about 30 minutes. Serve warm.

* The recipe can be made up to this point and refrigerated for 8 hours, or frozen for up to 2 weeks.