Brown Sugar Pecan Apple Tart
A simple yet impressive dessert simple enough for week nights, but fancy enough for holidays! This Puff Pastry Apple Tart takes just a few minutes to assemble, and around 20 mins to bake!
dark brown sugar
chopped roughly (divided)
Begin by thawing the puff pastry on your counter. It should take about 20 minutes.
Core the apples, and cut in half. Cut into slices (they should be fairly thin so they cook all the way through – use a mandolin if you have one).
In a large bowl, combine the cinnamon, brown sugar and salt.
Add the apple slices and mix well, making sure each slice is covered. Set aside for 5 minutes. Liquid will form in the bowl.
Roll out your puff pastry to desired size, and using a pizza cutter – cut the edges (to fold over later – see pics)
Drizzle a little of the liquid from the apples on top, then top with half of the pecans.
Add the apple slices in even rows, overlapping a little.
Top with remaining pecans.
Bake at 425F for 18-22 minutes, or until the edges are a golden brown.
Remove from oven and allow to cool.
Cut into slices, top with whipped cream and sprinkle with cinnamon and pecans.
Thaw the puff pastry on the counter while you heat the oven, and prep the apples, and we're in BUSINESS!!
Cover the pasty while it thaws, it should only take about 20 mins, and should still be cold to touch.
To get your apple slices perfect and thinly sliced, use a
(affiliate link) if you have one.
Keep a few chopped pecans handy
for topping before serving. You can use a knife, or blitz in the
Want a variation? Add raisins! Drizzle with a vanilla glaze!
Make miniature versions: cut the pastry into 6-8 even slices, and top/bake as before.
Recipe from KyleeCooks.com | Brown Sugar Pecan Apple Tart | (copyrighted)