1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 Gala apples, cored, sliced very thinly, But Not peeled
1/2 Tbsp lemon juice, preferably fresh squeezed
1/2 cup brown sugar
1/8 tsp salt
- Allow the puff pastry rectangle to thaw on the counter for about twenty minutes, then carefully unfold it. Preheat oven to 415F.
- Cut the puff pastry sheet in half and place puff pastry rectangles onto a baking sheet that has been greased. Don’t let it get too soft and mushy; place it in the freezer for a couple of minutes if it needs it.
- Place your cored and thinly sliced apples into a bowl and add the lemon juice to the apples and toss until coated.
- Add the brown sugar and salt to the apples. Gently stir to combine, Allow to sit for a few minutes.
- Arrange apple slices on the pastry rectangles, overlapping as you go. Bake in preheated 415F oven for 18 to 20 minutes, or until pastry is puffed and golden brown. Keep an eye on the apple tarts toward the end of the cooking time. You really do need to bake the tarts long enough for the pastry to sufficiently puff, and sometimes it doesn’t finish puffing until the very end.
- Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.
I got this recipe from The Pioneer Woman. This is really a simple but impressive dessert, it will look like you put a lot of time into these apple tarts. By using the pre-made puff pastry it saves a lot of time and this can easily be a wonderful weeknight dessert, I just love using frozen puff pastry=}