I love the rustic nature of these tarts. We took a few apples, got our mandolin out, pumped up some tunes from Fiona Apple’s new cd and we were ready to slice and puff.
The puff pastry and the thinly sliced apples have a bit of tang from the lemon and are glazed in the natural apple juice and brown sugar. The extra crunch from the turbinado sugar provides another level of texture. The tart is unbelievably simple to make and really provides a wow factor at a dinner party or for tea.
Adapted from Pioneer Woman
- 1 whole Sheet Puffed Pastry, Cut Into Half Or Thirds
- 4 Apples, Cored, Halved, And Sliced, But Not Peeled
- 1 cup Brown Sugar
- ¼ teaspoons Salt
- ¼ cup turbinado or sugar in the raw
- juice of one lemon
Preheat oven to 410 degrees.
Put pastry rectangles onto a baking pan (greased with a bit of butter). Add sugar and salt to the cored and peeled apples. Squeeze juice of one lemon. Stir to combine. Allow to sit for a few minutes and the sugar and juice to marinate.
Arrange apple slices on the pastry in a straight line, overlapping as you go. Sprinkle turbinado sugar on top of the apple tart. Bake for 16 to 18 minutes, or until pastry is puffed and golden brown.
Cool and serve.