Puff pastry makes me look good. Really good. Not only can you fool people into thinking you are an extraordinary baker, you can almost fool yourself into believing it too. Even the most inexperienced bakers can look all fancy-pants when using these sheets of frozen pastry. If you’ve ever used them, you know it’s true. All you have to do is thaw them a little, top them with your favorite fruits, bake, and BAM you’ve got yourself a tart!
Ingredients:
1 sheet frozen puff pastry, thawed
2 apples, cored and sliced thin
1 cup brown sugar
Ice cream or whipped cream to top
Preheat your oven to 415 degrees.
Remove one sheet of frozen puff pastry from the box (they usually come in packs of two). Wrap any unused pastry in foil and return to the freezer to use later.
Allow the puff pastry to sit out (still folded) on your counter while you prepare the apples.
To prepare the apples, core and slice them very thinly and place them in a medium-sized mixing bowl. Mix the sliced apples with the cup of brown sugar. Allow this mixture to sit for a few minutes and become juicy.
Meanwhile, carefully unfold the partially thawed puff pastry dough. Slice the dough down the center of the pasty (from long end to long end) with a sharp knife.
Line one baking sheet with parchment paper or foil and place the two sheets of pastry on top of the foil/parchment.
Arrange the apples in the center of each pastry sheet, slightly overlapping. Eat any gooey apples that don’t fit on the tart. Pop the tarts in the oven for about 20 minutes or until the pastry “puffs” and becomes golden brown around the edges.
Remove the tarts from the oven and place them on a serving dish. Slice and serve with ice cream or whipped cream. This recipe makes 2 tarts.
Recipe adapted from www.thepioneerwoman.com
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