While in California we made a apple tart that was not only beautiful and tasty but it was simple. I thought about holding on to this recipe so I could make it for a few friends but it's too good to hold out on you. It's not the healthiest desert. But as often as I'm willing to bake deserts for myself (not often) is how often I allow myself to eat them.
Rustic Apple Tart:
Ingredients:
1/2 c. Sugar,
1/2 stick unsalted butter cubed
3 or 4 green apples ( or peach, pear, any firm fruit )
1 box puff pastry thawed, (in frozen desert section)
2 to 3 tablespoons of apricot jam (this is just to give it a glazed coating)
A pinch of Calvado (optional)
Directions:
Roll pastry out to about 11 by 14, place peeled and sliced apple diagonally, sprinkle sugar over all, dot with butter cubes, roll in edges.
I really liked to thinly slice the apples, I think it contributed to the lightness and flakiness of the tart. The slices were not very uniform, I think it added to the rustic feel. Place the thicker ones on the edge (those can stand a bit more heat).
Place the pastry on baking sheet lined with parchment paper, eliminates a lot of work and is best for this delicate pastry. Bake in 425 degree oven for 35 min. Then brush tart (right out of oven) with apricot jam (or jelly) melted with calvado if no calvado it's ok. Calvado is an apple brandy.
It's a hot oven and if the sugar runs it may start to smoke. So just be aware...
You could serve with scoop of vanilla ice cream on the side with sprig of fresh mint for a fancy version or dust with powdered sugar!
This was a super yummy desert and a great one for Presley to help with...
PS write a comment once you try it or if you have any questions.