Easy Puff Pastry Apple Tart
This is a super simple desert that is especially delicious in the fall when apples are at their peak. Serve the tart warm with cool and creamy vanilla ice cream for a beautiful balance between the crunchy, flaky pastry and juicy, tart apples!
- 4 Pieces
- Prep time: 20 Minutes|Cook time: 45 Minutes|Total time: 1 Hours 5 Minutes
For the crust
For the apples
- Thaw one sheet of puff pastry dough until room temperature.
- Pre-heat oven to 400 degrees. Line a sheet pan with parchment paper.
- Roll the dough to around 10 by 14-inches. (If you're a perfectionist like me use a ruler and a small knife to trim the edges.) Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. (Warm puff pastry dough is sticky and hard to handle.)
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller.
- Slice the apples diagonally in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.
- Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 45 minutes to 1 hour, until the pastry is golden brown and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine!
- When the tart's done, heat the apricot jelly together with the brandy, rum OR water and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper.
- Allow to cool and serve warm or at room temperature.
- If you're not a fan of store bough puff pastry dough, use your favorite homemade pie dough recipe!
- If you do use rum or brandy, apple flavored spirits work really well.
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