Hey y'all, I made this Apple Tart! It's super fresh, and not to sweet. It came out so good I wanted to share with yall. Hope you all are having a great day today. 😀 It taste amazing!! Will do one again for sure.
Amazing Apple Tart!
Ingredients
For the Pastry:
1 sheet frozen puff pastry, thawed (roughly 8-9 ounces)
Unbleached all-purpose flour for dusting
Frangipane:
2 tablespoons (30g) soft unsalted butter
2 tablespoons (25g) granulated sugar
1 large egg yolk, room temperature
½ teaspoon pure vanilla extract
¼ cup (28g) almond meal/flour
½ teaspoon ground cinnamon
Pinch kosher salt
For the Egg Wash:
1 large egg
1 teaspoon water
For the Apple Filling:
2 tablespoons (25g) granulated sugar
⅛ teaspoon ground cinnamon
2 medium Honeycrisp apples (roughly ¾ lb; 12 ounces)
½ tablespoon cold unsalted butter, cut into very small pieces
For Serving:
Caramel sauce for drizzling
Instructions
Important Preparation Note: Thaw the frozen puff pastry sheet overnight in the refrigerator the day before baking – or, if necessary, at room temperature for at least 1 to 2 hours (immediately transfer to the refrigerator once thawed; the dough should still be very chilled).
Preheat the Oven: Preheat the oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
Prepare Pastry: Carefully unroll or unfold the thawed puff pastry sheet (discard any packing paper) and set onto a lightly floured work surface or large sheet of parchment paper. Using a lightly floured rolling pin, gently roll the dough into a 9 x 13-inch (23 x 33 cm) rectangle. Transfer the dough to the parchment-lined sheet pan. Using a fork, gently prick the inner portion of the dough, leaving a one-inch border on all sides. Cover lightly with plastic wrap and place in the fridge to chill while you prepare the frangipane and remaining ingredients.
Make the Frangipane: Using a mini food processor or handheld mixer, combine the soft butter and granulated sugar. Beat until creamy, scraping down the bowl as needed. Add the egg yolk and vanilla and mix until incorporated. Stir in the almond meal/flour, cinnamon, and salt. The frangipane should be soft and easily spreadable; if it feels very thick, allow it to sit out at room temperature to soften before proceeding.
Make Egg Wash: Whisk the egg and water in a small bowl until smooth. Set aside.
Assemble the Tart: In a small bowl, combine the granulated sugar and cinnamon and mix well. Set aside. Cut the apples in half and remove the core with a melon baller or knife (or alternatively, use a corer). Using a mandolin or sharp knife, cut the apples into very thin slices, roughly 1/16-inch thick. Try your best to keep the apple slices stacked for easy transferring. Remove the puff pastry from the fridge and brush off any excess flour. Dollop the frangipane evenly across the surface of the dough, leaving the 1-inch border on all sides. Use an offset spatula to spread it into a very thin, even layer. Transfer and arrange the apple slices onto the frangipane filling – lengthwise into two rows – alternating the direction of the slices in each row. They should overlap one another slightly. Sprinkle the apples evenly with the cinnamon sugar mixture and dollop the butter pieces evenly across them. Using a pastry brush (or your fingertips), lightly brush the border edges of the dough with egg wash, being careful not to let it seep down the edges.
Bake and Serve: Bake for 20 to 25 minutes.. Set on a wire rack to cool for 10 minutes. Slice into squares and serve warm with caramel sauce.
Enjoy your delicious Apple Tart
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