Apple Tart

appleThis could be whipped up while you make dinner…it is that easy.

I always keep a box of puff pastry in the freezer.  It doesn’t take long to defrost.  Roll this out your desired size.  I roughly rolled it out to 16×12.  Then lie it over a parchment lined cookie sheet.

Take 5-8 apples (the more the merrier) and slice them super thin.  Put into a bowl and toss 4-5 Tbsp. sugar over the top.  Take one big lemon, slice in half and squeeze the juice over the top.  Take a big piece of ginger and grate about 2-3 Tbsp. into the bowl too.  Now toss until the apples are covered in this.  Toss in a little kosher salt too for good measure.

Then create a layer of the apples on the dough for the size of tart you are making.  Leaving about 1/2″ around the sides of the tart to roll up to hold in the apples.  Then continue layering the apples over one another until you have used them all up.

Put this in a pre-heated oven at 400.  Put the tart in and bake for 30 minutes.  When the tart is done take apricot or peach jam and brush it over the top.

Dessert is made.  Vanilla ice cream is a nice topping.