When You Pull This Tart Out Of The Oven You Will Look Like a Rockstar
As much as I would love to try this with different apples, you can also substitute pears for apples. Some people peel their apples, I just figure if I am going to the work of making a homemade dessert, my family can eat the peels which have nutritional value.
This is what Ree says about her quick and tasty apple tart.
“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.”
So let’s roll up our sleeves and get this pastry started!
Ingredients:
- 1 whole sheet of Pepperidge Farm Puffed Pastry, (thawed and cut in half)
- 4 apples (cored, halved and sliced very thin)
- 1 cup C&H Pure Cane Brown Sugar
- 1 dash Morton’s Salt
- Powdered Sugar, For Serving
- 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.
- Put sliced apples into a bowl, stir in sugar and salt to apples. Stir to combine. Allow to cool off 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.
Quick Tip: Keep a package of pastry dough in your freezer for last minute desserts. You can also try this with pears.
Thanks again for the wonderful apple tart recipe Ree Drummond!