Puff Pastry Apple Tart

in Diana's Recipe Book

Average Rating:

(total ratings: 1)

Servings: 6

Ingredients:

1 (17 1/4 ounce) package frozen puff pastry sheets (2 sheets), thawed
1/4 cup plus 2 tbsp. granulated sugar
1/4 cup cornstarch
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
5-6 firm ripe apples, peeled, cored, and thinly sliced
3 tbsp. butter, unsalted (at room temperature)

Instructions:
Preheat oven to 400 degrees F (200 C).

Roll out one puff pastry sheet to 12-inch square on lightly floured surface. Line an 8-inch square baking dish with pastry, leaving 1-inch overhang on all sides. Combine remaining ingredients except apples in a large bowl. Add apples and toss well. Spoon apple mixture into prepared pastry. Dot top of apple mixture with butter. Roll out second pastry sheet to 11-inch square. Brush overhang of bottom pastry with water. Top pie with second sheet. Press pasty edges together to seal. Trim edges to 1/2 inch. Using small sharp knife, cut slits in top of pie for steam to escape. Bake until pastry is golden brown and apples are tender, about 1 hour. Serve warm or at room temperature.

Any fresh fruit would work with this delicious puff pastry tart, try pears, peaches, apricots, or any combination of fruits.

Makes 6 servings.

Source: DianasDesserts.com

Date: February 8, 2002

Reviews

Reviewer: Aarti
Rating:

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