I'd like to preface this post by confessing that I'm not a baker. I don't like perfect measurements and precision in the kitchen- it stresses me out! Also, I try not to eat a whole lot of sweets. BUT on the weekends or when I'm entertaining, I do love to serve a special treat at the end of a meal... so what's a baking phobic girl to do? Enter store bought puff pastry to save the day! I buy Dufour brand- it's by far the best sold at my local grocery store. It comes frozen in one big sheet. I thaw it, fold it, roll it out, score it, brush it and fill it with a very simple apple mixture. You could try using other fruit here based on what is in season: maybe peaches in the summer or strawberries in late spring. Pears would be another yummy cold weather choice. Don't forget the apricot glaze added at the end- it gives the tart a very professional look! This fuss free French tart will fool everyone into thinking you spent hours prepping it. And it will taste like it too! Ps- it's also a tempting breakfast or brunch offering.
prep time: 30 min. cook time: 35 min. Serves: 8
INGREDIENTS
1 sheet puff pastry, such as Dufour brand, thawed
flour for dusting
4 medium apples, peeled, cored and sliced into 1/4” wedges
1/2 tsp cinnamon
juice of a lemon
1/4 cup plus 1 tbsp granulated sugar
1 egg
2 tbsp softened butter
1 tbsp apricot jam
INSTRUCTIONS
Preheat oven to 375° and line a large baking sheet with parchment. Dust a large cutting board or work surface with flour and lay out puff pastry on top. Fold it in half and dust with more flour on top. Roll sheet into an approximate 8” x 14” rectangle. Trim edges with a sharp knife (this will help them puff more). Using the same knife, score a border 3/4” from edge of puff pastry, being careful not to press to hard and puncture dough. Beat egg with one tbsp water to make an egg wash. Brush entire sheet of puff pastry with egg wash. Toss apples with 1/4 cup sugar, cinnamon and lemon juice. Arrange within scored border. dot with butter and sprinkle 1 more tbsp sugar on top. Bake 35-40 minutes, until apples are tender and puff pastry is golden brown. Heat jam and 1 tbsp water together in a microwave safe bowl. Brush entire tart with glaze. Serve warm or at room temp.
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