Quick Puff Pastry Apple Tart
by Zehorit Heilicher, Tastemaker in Residence
2 medium frozen puff pastry sheet, thawed (1 package)
6 cups peeled and sliced apples (see note below)
1 medium lemon, zested
1/2 cup sugar
1/2 tsp. cinnamon
Honey cinnamon drizzle, optional - see note
- Heat oven to 375°.
- Line a baking sheet with parchment. Combine the sugar and cinnamon in a small bowl. Unroll or unfold the puff pastry on a lightly floured surface. Pinch any creases together and then smooth them out with your fingertips. Work with one sheet at a time: Cut 1/2" border around the sheet and stack the edges, creating a raised border. Place dough on the baking sheet lined with parchment paper. Using a fork dock the rectangle, creating holes in the dough to allow steam to escape.
- In a small bowl, whisk together the zest, sugar and cinnamon. Add the fruit and mix gently to combine and then arrange fruit in an overlapping pattern over 1 of the prepared sheets of dough. Repeat with second sheet.
- Bake in preheated oven for 20-25 minutes, until fruit is lightly caramelized and juices are bubbling.
- Serve hot with ice cream or sorbet.
- A variety of fruit can be used for this way to make tart. In the fall use apples or pears, in the summer use plums, nectarines, peaches or even berries.
- Make a honey cinnamon drizzle - in a small sauce pot heat 1 cup honey with 1 teaspoon cinnamon, whisking until smooth and honey is heated through. Drizzle over hot tart
- Make a citrus drizzle by whisking together 2 cups of powdered sugar, 3 tablespoons of lemon (or orange) juice and zest of 1 lemon (or orange). Add more juice or sugar to achieve the desired consistency.