A rustic apple tart with puff pastry is a great way to make a quick and easy dessert with minimum effort. Using just 5 ingredients you probably already have on hand this is the perfect dessert for apple season.
Open the chilled puff pastry and roll it the size of your tart pan.
Line the tart pan with the pastry and cut off the excess. Press the side edges as we do not want flaky edges today.
Score the pastry all over with the tings of a fork so it does not rise when cooking. Chill in the fridge while you prepare the apples.
Peel, core, and slice the apples making 6 to 8 slices of each apple depending on the size of the apple.
Add the lemon juice, brown sugar, cinnamon, salt, and vanilla. Mix well to coat the apple slices.
Arrange the apple slices on the pastry Try to pack them well because they will shrink when cooking.
Cut the butter into small cubes and sprinkle them on top.
Place the pan on a baking tray to catch any spare juices.
Bake for about 30 minutes. Until the pastry is golden with bubbling juices.
Let rest for at least 10 minutes so the juices thicken.
Rustic Apple tart (without a tart pan)
Cut a strip of puff pastry. Place on a parchment-lined baking trayTip - Make sure to use parchment paper as the juices will drip off the rimless tart.
Using a ruler, score a line an inch-away from the edges of the pastry. This will then bake as the tart's rim.
Arrange the apples on the inside of the lines you just created. Try to pack them closely as they will shrink when cooking.
Bake at 190 C/ 380 F for about 20 to 25 minutes.
Cool for at least 10 minutes to help the juices settle.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you