Fall is here and I couldn’t be more thrilled. Cozy sweaters, cooler temperatures, changing leaves and crisp apples are the first things I think of. Being a Washingtonian, apples (especially) are our thing.
This time of year, I gravitate towards apple desserts more than anything. This apple puff pastry tart is no exception, especially when it has caramel involved.
You should know that I use the term “caramel” loosely. It’s actually the juice/sauce that is leftover after mixing the apples with the lemon juice, sugar and cinnamon. It’s delicious on its own and makes for a great thing to drizzle over the top of the tart when it’s done.
I’ve mentioned here before how much I love the Pioneer Woman’s recipes and this drives my point home. Her stuff is simple and usually pretty basic, which is why I love perusing her site when I’m looking for something to make with specific ingredients. I changed it up a little to make it work for me. But do check out her video because it shows the steps (and how easy it really is!) perfectly.
- 1 sheet puff pastry, thawed
- 2 apples, cored and thinly sliced
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- Pinch of salt
- Powdered sugar, optional
- In a bowl, combine the apple slices, brown sugar, lemon juice, cinnamon and salt. Toss to combine and let sit while you prepare the rest. This will allow
- Preheat oven to 425 degrees.
- Using a thawed sheet of puff pastry, cut the sheet in half and place on a baking sheet. I lined mine with parchment paper, but it's not necessary.
- On each piece of puff pastry, line up the apples, leaving a border around them to create a crust. Don't worry about letting the juice (aka "caramel") drip off the apples before placing them on the pastry. You don't want to pour it on there, but you don't have to be careful.
- Bake for 12-15 minutes or until the puff pastry is golden brown.
- Drizzle with the leftover "caramel" sauce leftover from the apple/sugar mixture.
- Top with sifted powdered sugar, if desired