Apple tart recipe easy full#
(I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter.īake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Slice the apples crosswise in ¼-inch-thick slices. Remove the stems and cores with a sharp knife and a melon baller. Peel the apples and cut them in half through the stem. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Using a ruler and a small knife, trim the edges. Roll the dough slightly larger than 10 x 14 inches. Wrap in plastic and refrigerate for at least 1 hour. Dump onto a floured board and knead quickly into a ball. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. Cool pastry is easier to work with.Īctually, the key to this recipe is to use a hot oven and keep the pastry cold for maximum puff.For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. In hot weather, you may need to pop the it back into the refrigerator. If you have larger sheet of puff pastry, just use a little more apple slices. The one I buy comes in square 10in x 10in (25cm x 25cm). This recipe uses pre-rolled frozen puff pastry easily available at the supermarket. Then brush melted apricot preserves over apples. Bake 30-35 minutes until golden brown.Arrange apple slices neatly over the ground almonds.Brush with remaining butter then sprinkle ground almonds evenly over the pastry avoiding the doubled edge.Bring one edge over to the other side and repeat on the opposite side. Cut through the puff pastry sheet, ½ inch (1.5cm) in from the edge all around but leaving two opposite corners uncut.Combine apple slices with sugar, cinnamon and half the melted butter.Preheat oven to 400✯/200✬ and line a baking sheet with non stick parchment paper. Apricot jam or conserve - for flavor and shine after the tart is baked.Ground almonds - add extra flavor and absorbs any juices from the apples so that the pastry is crisp!.Butter - unsalted butter is best but if you've only got salted it'll be fine.Be sure that your ground cinnamon is fresh. Cinnamon - naturally cinnamon is a perfect match with apples.Sugar - regular granulated white sugar is my preference though you could use ¼ cup brown sugar instead.Granny smith apples - I like the taste of these apples but use your favorite variety.Store-bought puff pastry sheets - buy the best quality you can afford because it makes all the difference.So simple!!įor complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page. Bake until golden brown then brush with a glossy glaze of melted apricot preserves. All you have to do is to douse the slices apples in a fragrant sugar and cinnamon mixture and arrange over the buttered pastry. Unlike most tart recipes, there is no rolling and lining tart plates required. If you don't have time to fiddle around making pastry, then this easy puff pastry apple tart is for you!! It's a tart that tastes amazing and looks impressive!!īut this dessert is super easy. But I have to admit, these Puff Pastry Apple Turnovers and my Australian Sausage Rolls are always the most popular. I love the convenience of puff pastry and use it for both sweet and savory recipes.
0 kommentar(er)
