This apple tart is kind of a no recipe dessert which frequently means it’s a last-minute idea. I think we can all agree that an after-dinner bite of something sugary is a universally acknowledged pleasure. Whether you are polishing off a box of girl scout cookies or enjoying a pre-nibble of that chocolate bunny you were supposed to be giving as an Easter gift, the urge for dessert is sometimes just irrepressible. That’s how this lovely little apple tart came to be.
There were apples on the counter and puff pastry in the freezer. The assumption of butter and sugar plus jam or jelly being present seemed fair enough.
Here’s how these ingredients came together for a delightful treat. While the puff pastry was thawing (it doesn’t take long) I sliced 3 Granny Smith apples, not even bothering to peel them first. With the oven pre-heating to 400 degrees, I rolled out the pastry on a baking sheet lined with parchment paper.
All the “artistry” comes in the apple slice design – 3 long rows was an obvious choice. About 2 tablespoons of butter dotted on top followed by a sprinkle of sugar – maybe ¼ of a cup and everything was good to go. Here you can make a choice to use some traditional apple pie spices like cinnamon and nutmeg, but that seemed so much like a fall taste, so opting for a melted jam glaze after baking gave this a lighter feel. Any flavor of jam you like will work, but the color and taste of apricot is a good match. A bottle of apple brandy had been tucked away for some other long forgotten recipe, and a tablespoon of that added to the glaze provided just that little over the top touch. So really it is a no recipe kind of recipe. The tart was good warm from the oven after dinner and delicious the next morning with a cup of coffee. Versatility is underrated in recipes which is too bad. This one can be your go to emergency dessert or a treat yourself moment, either way it will be a favorite. Enjoy!
1 roll of puff pastry thawed
3 apples (Granny Smith or favorite variety) cored and sliced
2 Tbsp butter
¼ cup sugar
½ cup jam (I like apricot)
Optional: Tbsp brandy or rum
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Roll out puff pastry dough on prepared sheet and top with apples layered in slices.
Dot with butter and sprinkle with sugar.
Bake 20 to 25 minutes until pastry begins to brown.
Melt jam in a small sauce pan with brandy or rum if desired and brush over hot apples.
*Serve alone or with whipped cream or ice cream