Prep time: 20 min
Cook time: 20-25 min
In celebration of fall, I’ve got a whole line-up of fall-themed treats. First off is this apple tart recipe. I like to think of fall in phases, and apple season is phase one – hence it being recipe number 1! My husband and I went apple picking with friends a few weeks ago, so the apples are a combination of those we picked. I think you’ll be safe with any sweet apple, but I’m a big fan of macintosh apples.
The great thing about this recipe is how sophisticated it is for the technique. It requires no special tools or ingredients, because you simply use pre-made puff pastry. If you don’t need 12 tarts, simply keep 1 puff-pastry sheet frozen for another time.
1 package puff pastry
6 apples, cored, halved, and thinly sliced
1 C brown sugar
1 tsp salt
2 T melted butter
3 T cinnamon sugar
powdered sugar, for dusting
1. Preheat oven to 415 degrees.
2. Thaw puff pastry for 20 minutes, then unfold each sheet. Cut each sheet into six pieces.
3. Brush sheet with half of the melted butter.
4. Core, halve, and slice apples.
5. Mix brown sugar, salt, and apples in a bowl.
6. Gently arrange apple slices on top of sheets, leaving room on all four edges of each tart.
7. Drizzle the remaining butter over apples.
8. Sprinkle tarts with cinnamon sugar, making sure the crust of each tart is covered.
9. Cook for 20-25 minutes. Tarts will not puff up entirely, but they will be slightly raised. Remove from pan immediately. Once the tart cools, sprinkle with powdered sugar.
Serve plain or with whipped cream. You can eat them warm or cold. I like them cold because they are perfectly crunchy. Stay tuned – part II is coming up soon. Its sticky and sweet, and its a kid-favorite treat!