I love everything about fall; the leaves changing color, the beginning of football season, rediscovering my boots that I have missed so much. But most of all, I love fall cooking. I can’t get enough of soups, stews and chili and I especially enjoy saying goodbye to the fear of overheating my house by simply turning on the oven. Apple season marks the beginning of fall cooking and apple season has arrived!
I like desserts that can be thrown together quickly, especially when they look as pretty as this one. This apple tart is essentially a deconstructed apple pie and can be made in about a quarter of the time. Best of all, it is equally delicious.
2-3 medium sized apples
3/4 cup brown sugar
1 tbsp fresh lemon juice
1 sheet frozen puff pastry
Take one sheet of puff pastry out of the freezer and place it on a greased baking pan. Let it sit at room temperature for about 20-30 minutes or until it is completely thawed. Wait to unfold it until the dough is thawed or it will crack on the seams.
Next, core, half and thinly slice the apples.
Put the apples in a bowl, add about 1 tbsp of the fresh lemon juice to the apples and then add the brown sugar. Set that aside and let it sit while you prepare the dough.
Once the dough is thawed, unfold it so you have one large rectangle. I usually roll it out a little just to make it bigger, but feel free to keep it just this size. Next you will want to score the dough. This is so your edges will puff up around the apples. Just drag a knife around the edge of the dough, about a half inch from the side. Do not push down enough to cut that part off, just push hard enough to make a definition. Next, take a fork and prick holes all over the middle of your tart, leaving the edges clean.
Then layer your apples, slightly overlapping, in the middle of your tart. You can also brush a beaten egg along the edges if you so desire.
Now, just bake at 375 for about 25 minutes or until the puff pastry is completely cooked and slightly browned.
Simple and delicious!