Servings 8 servings
Ingredients
- 1 sheet (half of a 17.3-ounce package) puff pastry, thawed
- 2 small Granny Smith apples
- 2 Tablespoons lemon juice
- 2 teaspoons vanilla extract
- 3 Tablespoons brown sugar
- 1 large egg
- 1/4 cup homemade or store-bought caramel sauce
- Sea salt, for garnish (optional)
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a Silpat.
- Slice the apples into thin (about 1/4-inch) pieces. Place them in a large bowl then add the lemon juice, vanilla extract and brown sugar to the bowl, tossing to thoroughly combine. Set aside.
- Unfold the sheet of puff pastry onto the lined baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork. Shake off any excess liquid from each apple slice then arrange them on the puff pastry inside the border area.
- Whisk together the egg with 1 Tablespoon water. Brush the edges of the pastry with the eggwash then bake the tart for 15 to 17 minutes until golden and puffed.
- Remove the tart from the oven oven, drizzle it with caramel sauce and sprinkle it with sea salt. Slice and serve immediately.
Notes
- Thaw Your Puff Pastry the Right Way: Be sure to thaw your puff pastry in the fridge (overnight works!). Letting it thaw at room temperature will make it harder to unroll.
- Buy Parchment Paper Sheets: If you find a roll of parchment paper to be annoying, just buy pre-cut sheets of it.
- Make It Look Fancy: For a fancy-looking apple tart, start in a corner of the puff pastry and overlap the apple slices.
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