Thin and Crisp Apple Tart
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6apples
- 1lemon, zest and juice
- ¼teaspoon salt
- 4tablespoons butter
- 4tablespoons sugar
- 1sheet store-bought puff pastry
- ¼teaspoon cinnamon powder, optional
Nutritional analysis per serving (12 servings)
111 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 1 gram protein; 55 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel, core and cut apples on a mandoline, so the slices are extremely thin, without being see-through. In a large bowl, toss the apple slices with lemon zest, lemon juice and salt, and set aside. Heat the oven to 400, and line a sheet pan with parchment paper. Use about 1 tablespoon of butter to grease the parchment. Sprinkle the buttered surface evenly with 2 tablespoons sugar.
- Step 2
Roll out the puff pastry to about the size of the sheet pan, using a light dusting of flour if the dough is sticky, then place on top of the parchment. Arrange the apple slices on top of the pastry so that they overlap in rows, crowding as much apple in as you can and going all the way to the edges of the pastry.
- Step 3
Bake for 25 minutes, then cut remaining butter into 8 or so pieces and scatter over the top of the apples. Mix the remaining sugar with cinnamon, if using, and sprinkle evenly all over the top. Return tart to the oven for 10 to 15 minutes more, or until the apples are tender and just starting to color at their edges and the pastry is brown and cooked through underneath (lift a corner to check). If you want to color the apples more, leave the tart under the broiler for a minute or two. Using the parchment paper to lift the tart out, gently slide it out of the pan and onto a cooling rack. Let it to come down to room temperature before slicing.
Private Notes
Comments
Ina Garten has a similar recipe. However, in the French tradition Ina uses a glaze made with apricot jam and Calvados. The Kroger apricot jam will do without sieving. The fruit ester in the Calvados makes it dinner party special. Although I have nothing against puff pastry, Ina's tart crust is very easy. Granny Smith, definitely.
Just made it with Gala and it was delicious. Granny Smith might hold up better to the mandoline though - after being sliced on thinnest option and then tossed with juice and zest few remained whole - I solved by slicing one apple a bit thicker and laying it on top. Lemon flavor was a bit too pronounced for my taste, I might try orange next time, or none, just vanilla sugar. Super easy, and crust is deliciously caramelized with butter/sugar mixture underneath. I used frozen puff pastry from TJ.
Does anyone have a recommendation for type pf apple with this recipe? Sweet/tart? Soft/firm?
Made this 2x so far. The first time I forgot to butter and sugar the parchment beforehand and the second time I did remember to do it. Both ways were great. I used 2 Granny Smith and 2 Gala apples. Amazing result, delicious!
Parchment paper under the broiler? I don’t think so
This is fabulous and simple. BEWARE - "45 minutes total time" is highly inaccurate considering that there are 35 minutes of cooking time alone. It took me 1 hour 45 minutes - working alone - from starting to peel the apples through taking the beautiful and delicious final product out of the oven. That doesn't include cooling time, which is also specified.