Thursday, January 10, 2013

Quick and Easy Apple Tart

Well hello there! I can't believe that it's been over TWO MONTHS since my last blog post! Sorry for the long hiatus, it  has been a hectic and crazy past couple of months with traveling, holidays, packing, moving, and settling into a new place. Now that the holidays are behind me, I can finally get back into blogging as I need to start breaking my new kitchen in. This apple tart recipe was brought to my attention when a family member posted a picture of the tart her daughter made on Facebook. As soon as I saw the Facebook picture of this Apple Tart, I knew I had to have the recipe. This Apple Tart can be made in less than an hour without having to perfect a crust recipe (we will save that for another day). We devoured an entire third of this apple tart in one sitting. It's that good. Seriously...I'm thinking about the other two pieces of the tart that are left and I have a feeling that they may not make it to see another day. 

Quick and Easy Apple Tart
recipe courtesy of The Pioneer Woman (my changes in italics)

1 whole Sheet Puffed Pastry, Cut Into Half Or Thirds (I cut it into thirds)
4 whole Apples, Cored, Halved, And Sliced, But Not Peeled (I used three Gala apples)
1 cup Brown Sugar (I used 1/2 a cup of Splenda Brown Sugar Baking Blend)
1/4 teaspoon Salt 
1/4 teaspoon Cinnamon
1 tablespoon Lemon Juice (I used bottled lemon juice)

Preheat oven to 415 degrees.
Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add sugar and salt and lemon juice to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar (I was too impatient for any toppings, so I just cut up a sizable piece and went to town).

No comments:

Post a Comment