I love Fall, everything about it. Unfortunately, I live in Los Angeles where you have to light a damn cinnamon candle and ask Alexa to play the sound of windy leaves to even conjure up the idea of fall. I recently bought two of these rectangular tart pans with removable bottoms. If I have a larger crowd I make two different tarts. This Apple Tart is easy to make using frozen puff pastry, which is something I ALWAYS have in the freezer.
Prep: 10 mins
Cook: 30 mins
Yields: 6 Servings
Ingredients
Rectangular tart pan
1 sheet puff pastry thawed
3 - 4 large granny smith apples, peeled and sliced in cubes
2 tablespoons butter softened
½ cup brown sugar
½ teaspoon ground ginger
½ ground nutmeg
2 teaspoon cinnamon
1½ teaspoon orange liqueur
Directions
1Preheat oven to 400° F.
2Place puffed pastry rectangles or sheet onto a baking pan that’s been sprayed with nonstick spray. Shape pastry to fit pan.
3In a saucepan, add butter, apples, sugar, ginger, nutmeg, and cinnamon. Cook over medium heat for about 8 minutes until the apples have released some of their juice and form a small amount of applesauce. Add orange liqueur, stir and cook for 1 minute. Remove from heat.
4Spread mixture onto the tart. Sprinkle the dough with brown sugar and ground cinnamon. Bake for 20 - 30 minutes, or until puff pastry is puffed and golden brown.
5Remove from pan immediately and place on a serving platter. Serve with vanilla ice cream or whipped cream.