Fall officially started yesterday. At approximately 4:02 PM EST actually. So it’s time to usher in all of the fun fall activities and especially foods. One of the foods we are so excited to see come back in season are apples. From picking them to creating fun and delicious recipes with them, apples have undoubtedly become a symbol of the fall season. What better way to celebrate this delicious and versatile fruit than with a recipe that is super simple yet refined at the same time?
This French-style apple tart will impress anyone who has the chance to enjoy it. You’ll feel like a professional chef, all while only using a handful of ingredients and minimal effort.
Since apples are naturally sweet, you’ll get a delightful treat out of this tart. To be fair, though, we must warn you that your pan will get pretty messy from all the burnt apple juices that drip off the tart. That’s why it pays to place a large sheet of parchment paper on your baking pan for easy clean up. Don’t be worried if you notice your crust looking dark and almost burnt along the edges while cooking. This is just the apple juice, and you will be able to peel it off when the tart is finished.
To finish this French-styled tart, simply brush some fig preserves on top once you take it out of the oven. Feel free to try other spread such as or apricot preserves, marmalade, etc. to complete this perfect dessert.
1 puff pastry sheet
1 1/2 large Honey Crisp apples, sliced thin
3/4 cup brown sugar (coconut sugar works well too)
1 1/2 tsp. lemon juice, freshly squeezed
1/4 cup fig preserves
- Preheat the oven to 400°F. Place a large sheet of parchment paper over a baking sheet. Unroll your puff pastry sheet (or if you’ve made your own, roll it out on a lightly floured surface to 10 1/2″ by 15 1/2”). Use a fork to pierce all over the puff pastry.
- In a large bowl, very gently toss the apple slices with the lemon juice and brown sugar.
- Layer the apple slices on the puff pastry square however you prefer, diagonally or straight down. Just make sure you slightly overlap the apple slices.
- Bake the tart for approximately 40 minutes, until the edges of the apples and puff pastry begin to brown. (The apple juices that stream off the tart will burn quickly on the parchment paper – don’t worry, this is normal.)
- Immediately loosen the tart from the pan using a spatula. Transfer the tart to your serving plate. Warm up the fig preserves in the microwave for about 30 seconds. Brush the fig preserves all over the tart. Enjoy warm or room temperature.
Recipe adapted from Mon Petit Four