Diana's Desserts - www.dianasdesserts.com
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Puff Pastry Apple Tart

in Diana's Recipe Book

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Servings: 6
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 but ripe apples*, peeled, cored, and thinly sliced
3 tbsp. butter, unsalted (room temperature)

Preheat oven to 400 degrees (200 C).

Roll out one puff pastry sheet to 12-inch (30 cm) square on lightly floured surface. Line 8-inch (20 cm) square baking dish with pastry, leaving 1-inch (2.5 cm) 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 apples with butter. Roll out second pastry sheet to an 11-inch (28 cm) square. Brush overhang of bottom pastry with water. Top tart with second sheet. Press pasty edges together to seal. Trim edges to 1/2 inch (1.25 cm). Using small sharp knife, cut slits in top of tart for steam to escape. Bake until pastry is golden brown and fruit is tender, about 1 hour. Serve warm or at room temperature.

*Note: If you don't want to use apples for this tart, cherries or blueberries would be a nice substitution, or any fruit of your choice.

Makes 6 servings.

Source: DianasDesserts.com
Date: February 8, 2002

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