If you find yourself searching for a quick, last-minute dessert for the quickly-approaching holidays, I’ve got one that will be a crowd-pleaser, and it makes for a stunning presentation. The best part is, it is super simple to make, with few ingredients.
Prepared puff pastry lends itself to elegant desserts that look like they take lots of effort. A handmade crust may also be used but Pepperidge Farms puff pastry sheets are a convenient product to keep in the freezer. They cut the preparation time to a fraction compared to what it takes to make homemade pie shells. The puff pastry sheets are purchased in a box of two, and I have used one for this recipe.
Grab a few apples to slice and arrange over the surface of the pastry, and top with a sauce that will caramelize as the tart bakes.
This is a light dessert but holds up to its cousins, pumpkin pie, and pecan pie. The combination of tart Granny Smith apples and the sweet buttery caramel will give you one more thing to be grateful for this Thanksgiving.
Enjoy food made fresh!
Apple Tart
1 (12-by-12 inch) sheet prepared puffed pastry, chilled but not frozen 3 large Granny Smith apples, or another tart, crisp variety, peeled and cored 2 tablespoons unsalted butter, melted ¼ cup light brown sugar 3 tablespoons apple juice 2 tablespoons all-purpose flour, plus more for rolling the pastry out 1 teaspoon vanilla extract Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Unfold the thawed pastry dough onto a lightly floured surface. Using a rolling pin, roll dough out to approximately 13 by 14 inches, smoothing the seam/creases as you roll. Place dough onto the prepared baking sheet. Using your fingertips, fold ½ inch of the edge of the dough inward, crimping it as you go.
Thinly slice each apple; the slices should be approximately 1/16- to 1/8-inch thick. Arrange them in a circular pattern on the surface of the dough, spiraling around to the center. Some of the smaller slices can be saved to use in the center.
In a small mixing bowl, whisk together melted butter, brown sugar, apple juice, flour, and vanilla until well blended.
Brush the entire exposed surface of the apple slices with the mixture.
Bake in the preheated oven for 22 to 25 minutes. Let cool and slice into squares or wedges. Makes approximately 8 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
