In an effort to keep things simple, I bought one box of frozen puff pastry and made both dessert and breakfast with the two sheets. For dessert, we easily put together an Apple Tart. I based this recipe off of Ina Garden’s but I used things I had on hand. I left the apple arrangement for Kristin to do – since she was the artist in the house.
Easy Breezy Apple Tart
- 1 sheet puff pastry, defrosted
- 2 granny smith apples
- 1 half lemon, juiced
- 2 tablespoons sugar
- 2 tablespoons butter, cubed
- 3 or 4 tablespoons orange preserves, melted
Assembly. Preheat the oven to 350 degrees. Peal and slice apples into thin pieces and coat with lemon juice and sugar. Roll out the puff pastry so it fits well into a large cookie sheet. Arrange the apples on the tart into a pretty pattern. Top with cubes of butter. Bake for about 30 minutes or until the edges of the pastry are brown. Brush on the preserves and return to the oven until glazed and brown.