Fall makes me think more fondly of apples than any other time of year. So, I decided to find a recipe for an (easy) apple tart that would utilize the amazing Gravenstein Apples that are locally available to me.
To give credit where it is due, I found this recipe here. I did, however, make a few additions that I think added a little bit to the recipe.
You'll Need:
1 sheet of puff pasty cut in half
4 cored apples - skin on
1 cup of dark brown sugar
1 teaspoon of cinnamon
A dash of nutmeg
1/4 teaspoon of salt
lemon juice
powdered sugar
1. let the puff pasty sit for 20-25 minutes so it is slightly flexible
2. preheat your oven for 400ยบ
3. thinly slice all of the apples- this is a long process without a mandolin...
4. mix the apples with lemon juice, brown sugar, cinnamon, nutmeg, and salt and let it sit for a bit
2. preheat your oven for 400ยบ
3. thinly slice all of the apples- this is a long process without a mandolin...
4. mix the apples with lemon juice, brown sugar, cinnamon, nutmeg, and salt and let it sit for a bit
5. cut puff pasty in half and place on a non-stick baking sheet, or a silpat—which is, in fact, the best baking tool around
6. arrange apple slices along the puff pastry. Overlap them as you go.
7. place in the oven for 25-ish minutes or until golden brown
8. remove pan and dust with powdered sugar. I served it with a scoop of vanilla bean ice cream, and I used the juice left over from the apple mixture to top the whole thing off!
6. arrange apple slices along the puff pastry. Overlap them as you go.
7. place in the oven for 25-ish minutes or until golden brown
8. remove pan and dust with powdered sugar. I served it with a scoop of vanilla bean ice cream, and I used the juice left over from the apple mixture to top the whole thing off!
This apple tart is light and the apples maintain a crispness that makes this recipe even better than apple pie.
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| Apple Tart with Straus Ice Cream |
If you need a quick dessert, this is it!
Til next time.
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