I recently made Pioneer Woman's Apple Tart and it was good, but a lot of the apple juice oozed out of the tart and smoked the entire kitchen.
Also, as per her pictures on her website, I purchased and used Gala apples which were a lot inferior to the usual Granny Smith that are suited perfectly to bake tarts with.
Give it a try and use just 1/2 apple per 1/2 sheet of puff pastry.
- 1 whole package Puffed Pastry, Cut Into Halves
- 2 whole Apples, Cored, Halved, And Sliced, But Not Peeled
- 1 cup Brown Sugar
- ¼ teaspoon Salt
Preheat oven to 415 degrees.
Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray.
Add sugar and salt to apples.
Stir to combine.
Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.
Discard the juices.
Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from pan immediately and place on a serving platter.
Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.