We went to Ariel’s parents for dinner the other night, as we do at least once a week, which is really one of my favorite times of the week, and we usually make desert. This week I was short on time, but I still wanted to make something tasty, and it had to be quick and easy. So I thought a really simple apple tart made with frozen puff pastry would be just the ticket.
5 apples, I used Granny Smiths
1/4 cup powdered sugar
1 tsp vanilla extract
pinch of salt
splash of bourbon (optional)
juice of half a lemon
2 tbsp brown sugar
2 tbsp butter
2 tbsp apricot jam
Pre heat your oven to 400 degrees. I used a shallow cast iron pan lined with parchment paper, but you can also use a cookie sheet lined with parchment.
Peel and core the apples then slice them as thin as you can, if you have a mandolin, this is the time to use it. Toss the apples with the powdered sugar ( I used powdered because it has corn starch in it, and that will help keep the apples together once baked, but you can use regular sugar as well), lemon juice, salt, vanilla, and the bourbon. Let this marinate while you roll out the puff pastry.
The puff pastry is usually workable after about 30 minutes outside the freezer, don’t let it get warm or you will have a nearly impossible time rolling it out, just let it defrost enough so you can unfold it. Roll it out on a floured surface, so it doesn’t stick, till you can cut out a 10-11 inch circle. Roll the edge back on itself to create a lip, this will hold in the juices from the apples. Move the pastry to your pan or cookie sheet.
Drain the juice off the apples, too much juice will leak out and because this tart is baked at high temperatures, it will burn. Place the apples on the pastry. Sprinkle the top with brown sugar and dot with the butter.
Bake for 20-25 minutes, or until the pastry is brown and crisp. While the tart is baking, warm the apricot jam, and as soon as the tart comes out of the oven, brush the top with the jam to create a nice glaze. Enjoy with vanilla ice cream or whipped cream.