Spread apricot jam across the puff pastry, staying inside the crust.Īrrange apples in a single layer. Transfer to a parchment lined baking sheet, score the edge of the puff pastry to create a crust and poke it all over with a fork. Roll puff pastry out into a large rectangle. However, if you don't have any on hand, feel free to skip it and you won't notice a huge difference.Īdd both sugars, flour, cinnamon, lemon juice, and salt to a large bowl. Butter - Butter makes everything better, right? And this apple tart is no exception! Just like in apple pie, adding cold, diced butter just before baking adds a bit more richness to the filling.Egg - The egg wash on the puff pastry dough is going to add a bit of a sheen and a help the crust to get beautifully dark golden brown.Cinnamon - You could add a dash of nutmeg or allspice in addition to the cinnamon, but I find that the cinnamon alone tastes delicious!.Lemon Juice - The acidity from the lemon juice helps to balance out the sweetness of the sugar and also prevents the apples from browning. Flour - The flour is included in the mixture to thicken the apple filling and prevent it from getting too soupy.The granulated sugar gives that signature sweetness that you expect and the brown sugar adds that deep molasses flavor that pairs so well with the cinnamon. Sugar - I like to use a mixture of granulated sugar and brown sugar for this apple tart.I find that they hold up well to the baking process and offer the best flavor. Apples - I like to use Granny Smith or Honeycrisp apples for this recipe.It also adds a beautiful shine to the tart after it's cooked. Apricot Jam - You can use another type of jam if you prefer, but I love the sweet tang that apricot jam gives.As mentioned below, the puff pastry dough works it's magic (getting puffy and flaky) best when it's cold, so be prepared to work quickly with your dough - just like you would with a pie crust! I prefer to thaw it in the fridge overnight, but you can leave the frozen puff pastry out on the counter for about 30-40 minutes until it's thawed as well. Puff Pastry - Frozen puff pastry dough makes this apple pie tart super simple to throw together.If you loved this puff pastry fall favorite, be sure to check out my Giant Homemade Puff Pastry Pop Tart, my Asparagus Prosciutto Puff Pastry Bundles, or my BLT Puff Pastry Tart. It's got everything you love about your favorite apple pie - flaky, buttery crust perfectly tender cinnamon-infused apples cool, creamy vanilla ice cream - but in a hand held, easy-to-eat, rustic form! It's basically an apple pie, but wayyyyyy easier to make.Serve it with some caramel sauce drizzled or dust it with some powdered sugar or with a large scoop of ice cream.Remove the apple turnover from the oven and let it cool a bit before serving.I was able to stuff it back inside when it was still warm. You might see the filling oozing out a little from a couple, but that should not matter. Brush the filled pastries with the remaining melted butter and bake for about 15 minutes or until the pastry is light brown.Place the prepared pastry on the baking sheet and repeat the same with the remaining.The filling should be sealed by the pastry sheet on all sides. Fold the sheet over the filling diagonally (like a triangle) and then fold over again diagonally and again until you reach the end. Place a heap of 1 tablespoon of filling on one corner of the pastry sheet.Place another sheet on top of the first sheet and brush it with melted butter.
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