Fast French Apple Tart
Vegetarian Times Issue: April 1, 2008 p.61
Slicing apples on a mandoline makes a pâtisserie-style apple tart a snap. The thin, even slices come out of the oven meltingly tender—not mushy.
Directions
- Preheat oven to 400°F. Coat 9-inch pie dish or fluted tart pan with cooking spray. Roll out puff pastry into 11-inch square on floured work surface. Press puff pastry into prepared pan, and trim excess dough from edges. Prick bottom all over with fork, and refrigerate until ready to use.
- Slice apples into 1/8-inch-thick rounds (with hole in middle) using mandoline. Toss apple slices in lemon juice in bowl.
- Place apple slices in overlapping concentric circles on puff pastry, starting from outside and working toward center. Make sure to cover holes in apple slices, and overlap each row by 1/3 inch to prevent apples from shrinking as they cook. Sprinkle with 2 Tbs. sugar. Repeat layering and sprinkling process once more, and finish with a layer of apples. Bake 10 minutes. Reduce heat to 325°F, and bake 30 to 40 minutes more, or until crust is golden brown. Cool on wire rack.
- Bring jam and 2 Tbs. water to a boil in small saucepan. Reduce heat to medium, and simmer 1 minute. Strain into small bowl. Brush over tart while jam is still hot.
ingredient list
Serves 8
- 1 sheet puff pastry, thawed (1/2 17.3-oz. pkg.)
- 7 medium tart apples, peeled and cored
- 2 Tbs. lemon juice
- 1/4 cup sugar
- 1/3 cup apricot jam
Nutritional Information
Per SERVING:
| Calories |
265 |
| Protein |
2g |
| Total fat |
11g |
| Saturated fat |
1.5g |
| Carbs |
42g |
| Cholesterol |
mg |
| Sodium |
75mg |
| Fiber |
2g |
| Sugars |
23g |
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