INGREDIENTS
1 box of frozen puff pastry (defrosted in the refrigerator) contains 2 sheets

4-5 medium sized apples, cored, peeled, cut in half and sliced into ¼ inch slices

2 tb butter – divided

½ cup sugar divided into quarter cups

OPTIONAL
3 tb apricot preserves

1 tb water

 

INSTRUCTIONS
Preheat oven to 400 degrees. Using 2 baking sheets lined with parchment paper layout a sheet of puff pastry per sheet. Arrange apples in a row pattern overlaying each one. Make sure to leave a ½ inch to 1-inch border all around You should have 2 rows of apple slices laid out horizontally and one row in the center vertically per each sheet of puff pastry. Cut each tablespoon of butter into 9 pieces and lay out on top of the apples. Sprinkle with a quarter cup of sugar per tart.

Bake in the middle rack of the oven for 30-35 minutes until the sugar is caramelized and apples pierce easily with a knife. Let tart cool for approximately 15 minutes. In the meantime, combine apricot preserves and water. Once tart is cooled glaze with the apricot glaze and enjoy!

Want to grow your own apples for the apple tart?
Check out this blog post for tips on growing apples in the New England climate.

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