Try using both pink- and white-fleshed apples to make a colorful pattern on this easy apple tart. Or choose a mixture of yellow, green and red-skinned apples to create a subtle ombre effect. Look for firm, tart apples that will hold their shape during baking, such as Calville Blanc (used in French pastry-making since the 17th century), Cinnamon Spice, Macoun or Esopus Spitzenburg.
Ingredients
- 2 pounds apples, halved, cored, and sliced very thin
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
- Fine sea salt
- ¼ cup Fuji-Honeycrisp Apple Cider Syrup or other apple cider syrup
- 2 tablespoons butter
- 1 sheet (8 ounces) frozen puff pastry, thawed
- 1–2 tablespoons demerara, turbinado or other large-crystal raw sugar
- Vanilla ice cream and additional apple cider syrup, for serving
Preparation
Preheat oven to 400°F. Line a rimmed baking sheet with parchment. Lightly flour a work surface. Roll out the puff pastry into a 10- x 10-inch square. Transfer pastry to prepared baking sheet.
Toss apple slices with sugar, cinnamon and a pinch of salt. Using a pastry brush, brush 2 tablespoons of the apple cider syrup over pastry, leaving a ½-inch border on all sides. Shingle the apples over the pastry in an ombrp pattern, slightly overlapping the slices.
Melt the butter with the remaining 2 tablespoons of apple cider syrup. Brush the butter mixture over the apples. Sprinkle tart lightly with demerara sugar. Bake until pastry is golden brown and apples are tender, about 30 minutes. Serve while still warm. If desired, top each piece with a scoop of vanilla ice cream and a drizzle of apple cider syrup.
