Do you sometimes want an apple pie, but, you don’t really want to go through all the trouble to make one? Even if you are using a store-bought crust – I have no qualms in saying that’s usually my go-to way of “making” pie crust – it can still be a bit time and labor consuming. So, if you are ever feeling like that or you are feeling like that right now I have the remedy for you. A pair of Apple Tarts that take just about an hour to make – that includes prep and bake time – and only requires six ingredients!
To begin thaw out a puff pastry sheet for about 20-30 minutes. You don’t want it to become warm and mushy, but, you also don’t want it to be partially frozen. Once you are able to unfold it, it’s ready to be used. Slice it in half – a pizza cutter works best – and place both pieces on a baking sheet that has been sprayed with nonstick spray.
While the puff pastry is defrosting make your apple filling. Core three apples…
Then thinly slice them. It’s important to slice the apples as thin as possible this way they will cook (i.e. soften) during the short baking time.
Next add in lemon juice, brown sugar, salt and cinnamon. Let the apples sit until the puff pastry is ready to be filled.
Once the puff pastry is ready and you have sliced it in half arrange the apples in a single line.
Bake in a 415 F preheated oven for 15 to 18 minutes, until the pastry has puffed and is lightly golden.
Remove the tarts from the pan and transfer them to a cutting board to cool.
Or, immediately cut off a piece and enjoy with a scoop of vanilla ice cream. There’s nothing like a warm apple treat with a scoop of ice cream on top of it.
Overall these were incredibly easy to make and wonderfully delicious, but, there’s one thing I think I would change when I make these again… I’ll peel the apples this way it’ll be easier to take a bit out of them. The peel holds you back a little from taking clean bites… At least it does for me.
Baked Apple Tarts
1 puff pastry sheet, thawed and cut in half
3 apples, cored and thinly sliced
2 tablespoons of lemon juice (approximately juice from half a lemon)
1 cup light brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
Preheat the oven to 415 F.
While the puff pastry is thawing prepare the apple filling by coring and slicing the apples then tossing them with the lemon juice, sugar, salt and cinnamon.
Once the puff pastry has thawed slice it half and place it on a baking sheet that has been sprayed with nonstick spray.
Arrange the apples on the puff pastry in a thin overlapping line.
Bake in the preheated oven for 15 to 18 minutes, until the pastry is lightly golden and puffed. Transfer the tarts to a cutting board or serving platter immediately.
Recipe slightly modified from The Pioneer Woman