Description
Frozen puff pastry makes these super easy to make!
Ingredients
- 2 large Granny Smith apples, peeled, cored and thinly sliced
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons vanilla
- 1 egg
- 1 tablespoon milk
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1 frozen puff pastry sheet, such as Pepperidge Farm (half of a 17.25 oz. package), thawed
- 1/4 cup apricot preserves
- Sliced almonds, optional
- Whipped cream or vanilla ice cream, optional
Instructions
- Preheat the oven to 350°.
- In a medium bowl, mix apples, lemon juice, and 1 teaspoon vanilla.
- In another small bowl, beat the egg and milk together. In a third bowl, combine the cinnamon and sugar.
- Roll out the pastry on a floured surface into a 10-inch square. Cut into four 5-inch squares, or nine 3-inch squares. Brush squares with the egg/milk mixture. Please on an ungreased baking sheet.
- Drain the apples. Overlap the apple slices on top of the pastry, leaving a small border around the edges. Sprinkle apples and pastry edges with cinnamon sugar. Bake until crusts are brown, about 30 minutes.
- Combine the apricot preserves and ½ teaspoon vanilla in a small saucepan. Stir over low heat until melted and smooth. Brush glaze over apples. Sprinkle with almonds if desired. Serve warm (with vanilla ice cream!) or at room temperature with whipped cream, or enjoy as they are.
Notes
If you’ve never used frozen puff pastry, don’t be intimidated by it. It’s an easy foundation for so many great desserts. Follow package instructions and thaw for a bit before using. Feel free to double this recipe by using both puff pastry sheets that come in the package.
Granny Smith apples always work well for apple desserts, but feel free to experiment and try other kinds.
I have a rolling pin, but honestly I reach for my pastry roller for most recipes, including this one. It’s small, compact and easy to use.
When rolling out the puff pastry, all you need to do is use the roller to smooth out the seams and roll out the square to be just a little larger. Be gentle with the roller. You don’t need to roll it out much.
These would look next level with a little bit of char on the edge of the apples. You could either use a cook’s torch, or put them under the broiler for a minute or two when they’re done baking, but let me tell you from experience and recent epic fail on my part — if you use the broiler, keep a very close eye on them! Let’s just say, I wasn’t planning on using the second sheet of puff pastry in the package, but thank goodness I had it, as I had to scrap the tarts and start all over again.
Recommended tools and equipment: Silicone rolling mat, rolling pin or pastry roller, 6″ chef knife.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dessert, tart
- Cuisine: American, French