Simple Apple Tart

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  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons butter
  • 2 tablespoons sliced almonds
  • Pinch salt
  • 1 1/2 - 2 apples (Fuji, Braeburn or Jonagold), peeled, halved lengthwise, cored, and sliced into 1/4-inch-thick slices
  • 1/4 cup apple jelly


Preheat oven to 400°F.
On a lightly floured surface, roll out pastry to stretch slightly into a rectangle.
Using a sharp knife, trim 1 inch from each of long sides of rectangle.
Lightly brush edges with beaten egg, then place trimmed pastry up on edge of remaining rectangle to form a border along long sides.
Place crust on a parchment-lined baking sheet.
Combine brown sugar, butter, almonds and salt in bowl of a food processor. Pulse to combine.
Sprinkle sugar mixture over center of pastry. Fan apple slices across center of pastry.
Bake for 25-35 minutes, or until apples are tender and pastry is golden brown and puffed.
Remove from oven and place baking sheet on a cooling rack.
In a small saucepan, heat apple jelly until it just melts. Using a pastry brush, glaze tart with warm jelly.
Let sit at least 5 minutes before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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