This easy autumn dessert comes together quickly, thanks to the use of frozen puff pastry.
- 1 sheet frozen puff pastry, thawed in the refrigerator overnight
- All-purpose flour as needed
- 2 Granny Smith apples
- 1/4 cup sugar
Prepare the puff pastry
Preheat an oven to 425°F. Line a rimmed baking sheet with parchment paper.
Lay the sheet of puff pastry on a very lightly floured work surface and gently rub the top with a bit of flour. Using a rolling pin, roll out the pastry into a 10-by-15-inch rectangle about 1/8 inch thick. Place the rectangle on the prepared baking sheet and put in the freezer for 5 minutes.
Assemble the tart
Meanwhile, core the apples, cut them in half lengthwise and slice into very thin half moons. Using a sharp paring knife, cut a 1-inch border along the edges of the puff pastry, being careful not to cut more than halfway through the pastry. Prick the inside of the border all over with a fork, then sprinkle evenly with half of the sugar. Arrange the apple slices, slightly overlapping, on the inside of the puff pastry and sprinkle evenly with the remaining sugar.
Bake the tart
Bake until the puff pastry is golden brown and the apples are tender, 15 to 20 minutes. Cut the tart into pieces and serve warm or at room temperature. Serves 6 to 8.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).