Puff Pastry Apple Tart features flaky Pepperidge Farm® Puff Pastry Sheet, Granny Smith apples, sugar and cinnamon. So easy and so impressive!
I love this time of year because it makes me want to be in the kitchen baking. Well okay, I actually like eating the food more than I like baking it. You know what I mean, right? That makes this Puff Pastry Apple Tart the perfect dessert… or breakfast… or snack for me because Pepperidge Farm® helps get me in and out of the kitchen quickly while still having a delicious homemade treat.
While we love pumpkin this time of year, we also love apples. It seems we use apples in salads a lot in the spring and summer, but we love baking with them in the fall and winter.
The Puff Pastry Sheets I use to make this Puff Pastry Apple Tart is one of the products that I always buy. I figure that Pepperidge Farm® has perfected making these Pastry Sheets, so why should I waste my time trying to make them. There are just certain products that I don’t even try to make myself, and this in one of those products. Part of what makes me a good cook is knowing what to make myself, and what to buy premade. My creative juices come through in the way that I use them and the toppings I put on them.
These Puff Pastry Sheets are so fabulous! I love making sweet treats with them, but I also like making savory dishes as well. Have a look at the Pepperidge Farm® Pinterest page for some inspiration.
Check out this recipe for Lemon Berry Puff Pastry, they are yummy as well!
Puff Pastry Apple Tart
- 1 Pepperidge Farm® Puff Pastry Sheet thawed
- 2 Granny Smith apples
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 1 egg yolk
- 1 teaspoon water
- 2 tablespoons apple jelly
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- Defrost Puff Pastry according to package directions.
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Peel, core and thinly slice apples.
- Mix sugar and cinnamon in a medium bowl, toss apples to coat.
- Unroll puff pastry and smooth out folds. Find helpful hints here. Score around the edges with a sharp knife, about 3/4 an inch from the edge, taking care not to cut all the way through the puff pastry.
- Beat egg yolk with 1 teaspoon water and brush puff pastry just inside the edges, taking care not to get any on the edges (it will not rise correctly if you get egg on the edge)
- Bake for 30-35 minutes or until golden.
- Warm apple jelly in the microwave for 10-15 second and brush apples.
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