Once you start eating this easy apple tart you won’t be able to stop!
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“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…the list goes on.”
I love puffed pastry dough as it is so very versatile.
Ingredients
1 whole Pillsbury Sheet Puffed Pastry, Thawed And Cut In Half
4 whole Apples, Cored, Halved And Sliced Very Thin
1 cup Domino Brown Sugar
1 dash Morton Salt
Powdered Sugar, For Serving
Smuckers Caramel Sauce, For Serving
Instructions
Preheat oven to 425 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, and/or a sprinkling of powdered sugar.
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Quick Tip: Serve this apple tart with a scoop of vanilla bean ice cream. MMM!
Thank you to Ree Drummond for this great recipe.
