Some days just call for an Apple Tart, whether you know it yet or not. And we here at g&b are at your service with this easy peasy (and yes, a bit of lemon squeezy) tart, that is pulled together quickly, looks impressive and is drop dead delicious. This recipe makes four tarts so you can either share or… not. An apple a day and all that, right?
Makes 4 6-inch (15 cm) tarts
1/4 cup freshly squeezed lemon juice
3 tbsp brown sugar
1/2 tsp cinnamon (we use Burlap & Barrel’s Cinammon Verum)
2 large Honeycrisp apples (about 1 pound or 500 g)
1/2 cup sliced raw almonds
2 sheets of frozen puff pastry 12x12 inches (30x30 cm), defrosted
Powdered sugar, about 1/4 cup
Bowl with a 6 inch (15 cm) diameter
Preheat oven to 400 F (200 C).
In a small bowl, mix lemon juice, brown sugar and cinnamon until well blended. Peel, core, halve and slice the apples. Ours were 0,2 inches or 0,5 cm. We used an apple peeling machine which does all those things at once, it’s amazing! Google it now, thank us later. Place the sliced apples in a large bowl and pour the lemon mixture over them. Using your hands, gently mix the apple slices with the liquid, so all slices are evenly coated. Roll out the defrosted puff pastry sheets and place the bowl onto the pastry. Cut once around the bowl using a small, sharp knife, so you end up having four even rounds. Starting at the edge of the rounds, place the apple slices in a full circle, then do another smaller circle, slightly overlapping the first one. Continue until whole round is covered. Depending on how big the apples are, you should have three to four circles, not that the last and smallest circle will be a proper one anymore. Repeat for each round. Sprinkle sliced almonds on each tart. Place on a lined baking sheet and bake for about 35 minutes or until the edges of the tart are puffed up and golden and the apples soft. Remove when ready and let cool. Sprinkle generously with powdered sugar and serve. Vanilla ice cream tastes amazing with this!