Forget everything you thought you knew about apples needing to be coated with cinnamon in order to be amazing. All they need is a little butter, sugar, and honey (AKA more sugar).
This dessert is basically something that looks so fancy and amazing that everyone will be like, “Holy shitballs, how many hours did you spend on that?!” And you can pretend you slaved away over a hot stove in the warm spring weather, but in reality, you just chillaxed on the sofa watching stand-up comedy for a half-hour while this puppy baked away.
And if you keep puffing pastry and apples stocked and handy (because I know you always have butter and sugar, right?), your mother-in-law or an obnoxious neighbor could stop by in the evening to chat, and you could just pop this sucker together and have hot, fresh dessert-treats in about 45 minutes—bonus points.
And if you happen to have half an apple left and you wrap the puff pastry scraps around it and bake it for a few minutes before shoving it in your face, that’s between you and your
EASY PUFF PASTRY APPLE TART
- One sheet frozen puff pastry, thawed
- 2-3 medium apples, peeled, cored, halved, and sliced thinly (about 1/16")
- 3 tablespoons granulated sugar
- 3 tablespoons cold unsalted butter, cubed
- ¼ cup honey
- 2 tablespoons confectioners' sugar (optional)
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, unfold puff pastry and roll into a 15×11-inch rectangle. Transfer to a parchment-lined baking sheet. With a sharp knife, score a rectangle border about 1-inch wide, but do not cut all the way through the dough. Poke the inner rectangle all over with a fork. Trim any uneven edges so that you have a perfect rectangle.
- Layer the apple slices, overlapping them slightly. Sprinkle with granulated sugar, then the surface with butter cubes.
- Bake for 25 minutes, until crust is golden brown, then transfer to a wire rack. Heat honey in a microwave-safe for 30 seconds, until thin. Drizzle over the tart, then brush it evenly using a pastry brush. Return to oven for 5 minutes, then transfer to a cooling rack. Let cool for at least 10 minutes. Transfer to a cutting board and cut into 8 even pieces. Serve.