Mark and I have been training for a half marathon in December. I guess it’s a good thing since I’ve been making all of these decadent desserts lately. This being one of them.
I used pre-made puff pastry dough for the crust and oh my gosh is it delicious. Buttery, flaky, and pairs so well with my cinnamon-y warm apples. Puff pasty is easy to find and usually found in the frozen aisle at your local market. This tart looks fancier than it actually is, all five minutes of it. I think next time I’ll play around with the fruit selection and maybe use pears with ginger, or even cranberries and apples, which is a mouthwatering combination in my apple blush pie.
One thing is for sure, I will definitely be making this again for the upcoming holidays. And so should you, because, who doesn’t like a fast and easy dessert to bring to a holiday function? Everyone will be so impressed when you come walking in with this titillating tart! Mouths will drop and taste buds will start salivating. I promise.
- 2 medium apples (I used Fuji apples)
- 2 tablespoons butter, melted
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 frozen puff pastry sheet, thawed (I used Pepperidge Farm Brand with two sheets)
Preheat oven to 375 degrees. Using a tart pan, lay thawed puff pastry dough in tart pan and spread evenly. Peel apples and thinly slice them. Layer apples in tart pan fanned in three straight lines. Mix brown sugar, melted butter, salt and cinnamon together and pour over apples making sure each apple gets coated. Bake for 35-40 minutes. Serve warm with ice cream. Bonus points if you serve my pumpkin spice ice cream.