Quick Easy Yummy Apple Tart
If you want to make a very quick, very easy dessert that also happens to yield impressive results, look no farther than the freezer section of your grocery store, where you can find frozen sheets of ready-made puffed pastry.
Puffed pastry is a magical substance—it looks like nothing in the package, but bakes into a puffy, golden, textural substance that make the perfect crust for fruit tarts, chocolate pastries, hors d’oeuvres…
- To make the apple tart (or tarts), you need frozen puffed pastry. It’s sold next to the pies and pastries in the freezer section of your supermarket, and usually comes two sheets to a package. The sheets are tri-folded, so they look like rectangles.
- Allow the rectangles to thaw on the counter for about twenty minutes, then carefully unfold them. This is one sheet of puffed pastry.
- Then, to make the tarts, we can take two different approaches here. One, you can cut the sheet into three thinner rectangles, which means you’d just cut along the existing scores. This will result in three smaller tarts, with less “puff” around the sides.
- You can cut the sheet in half, which will result in more puff around the edges. Either way is fine.
- Spray a baking sheet with nonstick spray, then place the puffed pastry rectangles on the pan. Or you can also use these molds
- Don’t let it get too soft and mushy; place it in the freezer for a couple of minutes if it needs it.
- Next, remove the center of the 3 to 4 apples and cut each apple in half and slice the apples
- Note: You can peel the apples or leave in shell
- When they’re sliced, throw them into a bowl…
- And squeeze lemon juice all over the apples. I squeezed half a lemon over these.
- Next, add about 1/2 cup of sugar ( or may be brown sugar, you decide).
- The original recipe tells of a cup of sugar but I think exes
- Finally, sprinkle in about 1/4 teaspoon salt. Gently stir together the apples.
- Let them sit for a few minutes so they’ll get nice and juicy. And try a slice—delicious!
- When you’re ready, simply lay the apple slices in on top of the puffed pastry, overlapping them as you go, accommodate the apples in a straight line or cross (similar to my cake), in circles, forming roses, the design I leave to your imagination. So You can sprinkle more sugar and cinnamon if desired
- Now you’re ready to bake them! Bake at 415 degrees for 18 to 20 minutes, keeping an eye on things toward the end. You really do need to bake the tarts long enough for the pastry to sufficiently puff, and sometimes it doesn’t finish puffing until the very end.
NOTE: Because of the juice and sugar in the apples, you should expect there to be some dripping and oozing (gross word!) of liquid. Don’t be alarmed! Just remove the tarts from the pan as soon as you pull them from the oven and you’ll be fine.
look how pretty!
And it looks like I spent a lot more time on it than I did. It seriously took five minutes (minus the thawing and baking time) to throw together.
You can serve it plain, as is, OR you can drizzle a tablespoon or so of caramel topping all over the top. Perfection. You can also just serve it with sweetened whipped cream. Yummy.
Quick Easy Yummy Apple Tart
- Prep Time:
- Cook Time:
- Difficulty: Easy
- Servings: 4
- 1 whole Sheet Puffed Pastry, Cut Into Half Or Thirds
- 4 whole Apples, Cored, Halved, And Sliced
- 1/2 cup Sugar or brown sugar
- 1/4 teaspoon Salt
Preheat oven to 415 degrees.
Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.