Tuesday, May 18, 2010

Pioneer Woman's Apple Tart

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.

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