One for the Table: Enjoy a seasonal dessert inspired by a class French apple tart
Apple pie, apple crisp, apple turnovers, apple tart, apple sauce, apple cider -- it's the season for apples. I can't think of a better way of enjoying it other than by baking with apples. Who doesn't love a classic apple pie this time of year?
They're worth making from scratch -- the dough, the subtly spiced apple filling, warm out of the oven. But when you want to quickly put together an apple dessert, a pie just takes too much attention. That's when this simple tart comes in to play.
Based on a French apple tart, which is made with a pastry dough bottom, this recipe uses store-bought puff pastry instead. It's a shortcut that's worth making. The crisp puff pastry, soft apples and sweet almond filling all come together to make one amazing dessert that's impressive enough to fool anyone into thinking it took all of your time.
Typically, the classic recipe would use applesauce as a base under the apple slices, but that would make this puff pastry tart incredibly soggy. So instead this recipe uses almonds, sort of like a frangipane tart.
When working with puff pastry, be careful to handle it as little as possible. Trim around the edges of the rectangle of dough using a sharp knife. Don't pull the knife, but cut down. Using a pastry wheel or dull knife would compact all the buttery layers of the dough, inhibiting it from rising in the oven.
For this tart, score a border around the edge to create a clean line of demarcation between the apples and crust. Docking the main area with a fork keeps the center from puffing up unevenly during baking. If, after baking, there are puffy bumps under the apple layer, use a pin to let out the steam. Serve this beautiful tart with afternoon coffee and tea or for any special or ordinary occasion.
Apple Puff Pastry Tart
Makes 8 large squares or 12 small squares
1 sheet puff pastry, preferably Dufour, defrosted overnight
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