Apple tart with puff pastry

Video Apple tart with puff pastry

To make the apple tart (or tarts), you want frozen puffed pastry. It’s bought subsequent to the pies and pastries within the freezer part of your grocery store, and often comes two sheets to a package deal. The sheets are tri-folded, so that they appear like rectangles.

Permit the rectangles to thaw on the counter for about twenty minutes, then fastidiously unfold them. That is one sheet of puffed pastry.

Reading: Apple tart with puff pastry

Then, to make the tarts, we are able to take two completely different approaches right here. One, you’ll be able to reduce the sheet into three thinner rectangles, which implies you’d simply reduce alongside the present scores. This may lead to three smaller tarts, with much less “puff” across the sides.


You’ll be able to reduce the sheet in half, which is able to lead to extra puff across the edges. Both method is okay.

Spray a baking sheet with nonstick spray, then place the puffed pastry rectangles on the pan. Don’t let it get too comfortable and mushy; place it within the freezer for a few minutes if it wants it.

Subsequent, core 3 to 4 apples.

Minimize every apple in half…

Then slice the apples as thinly as you’ll be able to.

After they’re sliced, throw them right into a bowl…

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And squeeze lemon juice everywhere in the apples. I squeezed half a lemon over these.

Subsequent, add a couple of cup of brown sugar. Sure, I mentioned a cup. I do know it appears extreme, however…effectively, you already know me.

Lastly, sprinkle in about 1/4 teaspoon salt. This simply balances all of the sugar we simply threw in and negates just about all of its energy.

No. Not likely.

Gently stir collectively the apples.

Allow them to sit for a couple of minutes so that they’ll get good and juicy. And take a look at a slice—scrumptious!

If you’re prepared, merely lay the apple slices in a straight line on prime of the puffed pastry, overlapping them as you go. As you’ll be able to see, that is the thinner rectangle of pastry, and the apples nearly refill the area.

That is the broader piece. See the additional area across the edges?

Now you’re able to bake them! Bake at 415 levels for 18 to twenty minutes, keeping track of issues towards the top. You actually do have to bake the tarts lengthy sufficient for the pastry to sufficiently puff, and typically it doesn’t end puffing till the very finish.

NOTE: Due to the juice and sugar within the apples, you need to anticipate there to be some dripping and oozing (gross phrase!) of liquid. Don’t be alarmed! Simply take away the tarts from the pan as quickly as you pull them from the oven and also you’ll be superb.

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Oh…look how fairly!

Gawgeous. Merely gawgeous. And it seems like I spent much more time on it than I did. It severely took 5 minutes (minus the thawing and baking time) to throw collectively.

You’ll be able to serve it plain, as is, OR you’ll be able to drizzle a tablespoon or so of caramel topping everywhere in the prime. Perfection. You may as well simply serve it with sweetened whipped cream. Yummy.

I like sprinkling it with sifted powdered sugar.

Then I simply reduce a few skinny slices…

And serve it with vanilla (or cinnamon) ice cream.

(I like utilizing a smaller ice cream scoop. Makes it appear slightly extra particular.

Subsequent time you wish to impress friends with all the abilities you discovered on the Worldwide Pastry Academy (not!), whip out some puffed pastry and make an apple tart.

It’ll change into one in every of your go-to desserts very quickly flat.

Take pleasure in!

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