french apple tart

last year, m&i went to paris. when we got out of the metro from the airport and before we got to the hotel, we stopped by a restaurant for a quick bite because we were hungry and … we were in paris! i specifically remember m’s dessert: thinly sliced of apples perfectly layered on top of a thin light pastry. m claimed it was the BEST fruit tart he ever had — and he likes his fruit tarts!

when i saw ina garten make this on her barefoot contessa show, i decided to make it for m’s birthday. ina makes creative meals and desserts but her cooking style is super rich and decadent. she, like paula deen, likes her butter. so i modified the recipe to its simplest form and also substituted some flavorings – e.g. instead of ina’s apricot jelly or jam, i used maple syrup. the result is still a light, flaky, delicious apple tart that transports you back to a café in paris!

Ingredients

For the pastry

  • 1 (of 2 in package) frozen puff pastry sheets ~ Pepperidge Farm makes a good one!

For the apples

  • 2 Granny Smith apples
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon pumpkin spice

Preparation

Take out frozen puff pastry sheet and let defrost per directions on box.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. 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. Brush maple syrup/honey on top of the apple slices. Sprinkle pumpkin spice on top.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine!

Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

________________________________________________________________________________
original recipe from Barefoot Contessa: French Apple Tart (which includes making your own pastry)

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