Tarte Soleil

Course Dessert


  • 2 puff pastry sheets
  • 1 1/2 cups apple butter
  • 2 tbsp butter, melted
  • 2 tbsp brown sugar
  • 2 tbsp cinnamon
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/4 cup powdered sugar
  • 1 tsp water


  • Preheat the oven to 400°F degrees and place your Bonmat on the Perforated Baking Sheet.
  • Roll out the puff pastry dough on Roul’pat a little thinner to create 2 – 12” circles. Place puff pastry round on the Bonmat and spread the apple butter on top of the dough. Place the second puff pastry round on top of the apple butter. Set in the fridge or in the freezer for a few minutes to make it easy to cut.
  • Place a Round Dough Cutter (or cup) in the middle as a place holder to know where to stop cutting strips. Using the Cake Server Knife or Kitchen Scissors, cut the tart in 4 quarters, then cut each quarter in four or six again. Gently twist each strip. Melt the butter in the Mini Cake Mold and using your Silicone Pastry Brush, brush the butter on the tart. Mix the sugar with the cinnamon and sprinkle on tart.
  • Bake 30 to 35 minutes until golden.
  • In the meantime, prepare the syrup bringing the sugar and the water to a boil set aside. Mix the powdered sugar with 1 tsp of water for the icing.  When the tart is baked, brush with the syrup and drizzle some icing with the drizzle spoon.
  • *bon Tip: Make it sweet or savory by changing the filling! Pumpkin, fruit preserves, pesto, or a tapenade filling just to name a few!