So easy and you'll be eating pretty, no doubt! Celebrate apple season or the Jewish Holidays with this classic spin on an Apple Tart using puff pastry dough! Scoop some ice cream on top as a bonus!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Yield: 6 to 8 servings
1 whole Sheet Puffed Pastry, thawed
4 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or jam
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10 by 14-inches. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices.In a bowl, toss apples with the sugar, cinnamon, vanilla, and salt . Place overlapping slices of apples diagonally down the middle of the pastry dough and continue making rows on both sides of the first row until the pastry is covered with apple slices.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Once the tart is done, heat the apricot jelly and brush the apples to coat completely with the jelly. Allow to cool and serve warm or at room temperature. Scoop of ice cream with it can't hurt.