Easy as Pie Apple Tart
Since I had a half pound sheet of dough left from making my Gruyère Asparagus Tart, I decided to make my Easy as Pie Apple Tart. The hardest thing about making this dessert is cutting the apples into super thin slices. Oh, and to stop eating it. That is the really hard part.
Looks Like You Were in the Kitchen All Day
What I love most about this tart is that it looks so beautiful, your family and/or friends will think you spent a lot of time making it. You don't have to tell them how easy it really is to make.
- ½ pound Puff Pastry, thawed
- 2 Medium Apples, cored and thinly sliced
- ¼ Cup Dried Cherries
- Juice from ½ Large Lemon
- ¼ Cup Sugar
- 4 Tablespoons All Purpose Flour
- 2 Teaspoons Cinnamon
- Pinch of Salt
- Vanilla Ice Cream if Desired
- Pre-heat oven to 400 degrees.
- Roll puff pastry into a 9 X 13 rectangle.
- Place on a baking tray lined with parchment paper.
- Starting with the long edges, fold in ½ inch of the dough to make the edges slightly raised. Then fold down the top and bottom ends in the same manner.
- Pour the lemon juice into a medium bowl.
- Add the dried cherries.
- Next, core the apples. Then cut them in half and thinly slice into little half moons. Add to the bowl.
- Stir well.
- Mix the sugar, flour, cinnamon and salt together. Then sprinkle over the apple mixture and gently mix.
- Arrange the apples on the pastry in a pretty manner.
- Sprinkle the cherries over the top.
- Using a spatula, scrape the juice from the bowl over the apples.
- Bake for 15-20 minutes or until golden brown.
- Cut into 6 squares and serve with a scoop of vanilla ice cream if desired.