Puff Pastry Apple Tart

This recipe is deliciously easy! It’s my daughters recipe that she adapted from the Pioneer Woman.

What a scrumptious surprise to find this beauty waiting for me on the kitchen counter last night!

Perfect to serve to your family, yet it can be an elegant after dinner dessert for your guests!



1 box of frozen Puff Pastry (Pepperidge farm has 2 sheets)

4 Apples (cored, halved and sliced into very thin slices)

1/2 cup brown sugar

1/2 cup regular sugar

1/2 tsp cinnamon

1/4 tsp salt

Powdered Sugar for dusting



Defrost the pastry dough for about 20 minutes. Spray 2 sheet pans, with non stick spray or lightly grease. Heat oven to 415 degrees.

Place apples slices in a medium bowl and add the sugars, salt and cinnamon. Toss well and let them sit to absorb the flavor.

Cut the pastry dough into thirds which will give you 6 tarts.

Place the apple slices in a row overlapping each other onto the pastry dough.

*Note: She used unpeeled apples, but you may peel them if you prefer.

*Do not use the excess liquid from the apples since it may run over the pastry and cause burning.

Bake for 18-20 minutes until the pasty is golden brown.

Remove from pan and set on a platter to cool.

Dust with the powdered sugar and serve.












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