Everyone agrees that this butter tastes like “apple pie in a jar.” Empire apples are simmered with organic Maine maple syrup and Barbour Farm apple cider and then lightly seasoned with spices. We make our butters and jams in a traditional, European style. The fruit is first cooked in the kettle, and then the skins and seeds are extracted. The puree is then returned to the kettle to create the butter or jam. Both spreads are made without pectin…they are slowly simmered to bring out the natural fruit sugars. The result is a product that is almost seed-less, low in sugar, and quite delicious!
Preheat the oven to 400 degrees. Peel and cut the apples. Sauté briefly in one tablespoon of butter over medium heat. Stir in the Spiced Peach Butter and bring to a simmer. Turn off the heat and let cool.
Roll out the puff pastry on a well-floured surface. Cut into six rounds, each about 4 to 5 inches in diameter. Divide the apple mixture between the puff pastry rounds. Gently turn up the edges, squeezing together as necessary to hold the filling in place and form a tart. Place on a cookie pan and bake until the puff pastry is golden brown, about 15 – 20 minutes. Serve warm or at room temperature. Makes six tarts.