Here is a great go to dessert that will WOW and is QUICK...can't get much better than that, can it?
I had to take a dessert to the in-laws for Easter weekend so I went to one of my favorite cookbooks, The Barefoot Contessa. I modified her French Apple Tart a tad and it was perfection, here is what I can up with and the easy peasy instructions...
{ingredients}
1 package frozen puff pastry
4 green apples (granny smith)
1/3 C sugar
cinnamon
4 T unsalted cold butter
1/3 C apricot jam
3 T dark run
1 package frozen puff pastry
4 green apples (granny smith)
1/3 C sugar
cinnamon
4 T unsalted cold butter
1/3 C apricot jam
3 T dark run
{directions}
Pre-heat oven to 400F, line a baking sheet with parchment paper. Roll out the thawed puff pastry till it is aprox. 1/4" thick, measure it out so it is 10x14 inches. Place dough on parchment paper and refrigerate while you prepare the remaining ingredients.
Peel the apples, core, discard top and bottom and slice into 1/4" thick slices. Arrange the apple slices on the pastry starting in a diagonal and overlapping each slice. Once all of the apples are used sprinkle the full 1/3 C of sugar over the dessert. Sprinkle with cinnamon to your taste and liking. Cut butter into small dices and dot them over the dessert.
Bake for 45 min, until the pastry is browned and the edges have started to crystallize (it isn't burnt so don't worry!)
Heat the apricot jam and run together over medium heat until it comes together. With a pastry brush cover the tart with the jam/rum mixture, this will give it the gloss and an extra zing.
Peel the apples, core, discard top and bottom and slice into 1/4" thick slices. Arrange the apple slices on the pastry starting in a diagonal and overlapping each slice. Once all of the apples are used sprinkle the full 1/3 C of sugar over the dessert. Sprinkle with cinnamon to your taste and liking. Cut butter into small dices and dot them over the dessert.
Bake for 45 min, until the pastry is browned and the edges have started to crystallize (it isn't burnt so don't worry!)
Heat the apricot jam and run together over medium heat until it comes together. With a pastry brush cover the tart with the jam/rum mixture, this will give it the gloss and an extra zing.
So above is what you will come out with, stunning, simple, yummy, and did I mention easy? It can be served hot or at room temperature, and during the long summer days, a scoop of ice cream would be the perfect finish for this. Hope you enjoy!! Mel
