Thank God for Trader Joe's frozen puff pastry under five bucks.
I brushed a traditional salted caramel sauce on this tart which can be used over
apple cakes and other pie recipes.
Even Orielle couldn't keep her nose away.
Ingredients:
1 defrosted package of puff pastry
3 large and firm medium apples
2 Tablespoons of sugar
2 Tablespoons of unsalted butter cut into small cubes
(Caramel Sauce)
1/4 of Granulated sugar
2 Tablespoons of unsalted butter
1/4 Teaspoon of salt
2 Tablespoons of heavy cream
Heat your oven to 400ยบ.
Line your baking sheet with parchment paper.
Flour your countertop and roll out your pastry, do not over stretch your puff pastry!
If you do, you may have to sprinkle sugar and cinnamon on the the extra
pieces and bake for an additional treat (imagine THAT)!
Peel the apples, cut them in half, from top to bottom.
Remove core and stems (use melon baller). Slice apple halves THINLY crosswise.
Start layering your apples, leaving 1 inch boarder in the puff pastry as you layer them.
Each apple should overlap the one before, forming a rectangle until you reach the center.
Sprinkle the apples with the 2 tablespoons of sugar, dot with the squares of butter.
Bake for 30 minutes. The edges of the tart will become brown.
If your tart bubbles, poke it once you remove it from the oven (not a big deal).
Meanwhile, about 20 minutes into your baking time, make the caramel sauce.
In a small saucepan over medium- high heat, melt 1/4 cup of sugar.
Melt the sugar until you have a nice even copper color, remove from heat and add butter.
When the butter is melted and incorporated, add your heavy cream and salt.
Stir constantly until you have a nice even caramel sauce.
After the tart is baked, cool for a few minutes.
Reheat your caramel sauce if needed, keep the oven on and brush the tart with the caramel sauce
gently.
Brush evenly and gently in the same direction as the apples and bake again for 10 minutes.
Let the tart cool before cutting into even squares, serve plain or with a scoop of vanilla ice cream or coffee.
