I love being invited to brunches!
What I don't like is trying to figure out what to bring.
#1, I like to try and make something everyone
will might like,
and #2, I don't want to spend all day in the kitchen doing it.
I'd say this tart fit my
boundaries criteria perfectly.
I bought a bag of Granny Smith Apples and 2 boxes of Puff Pastry.
(This was a breakfast with lots of ladies coming!)
I opened up the boxes, took out both pieces from each box, and laid them out so I could
divide each semi-thawed piece of dough into thirds, lengthwise.
In a bowl, I mixed the sugar, cinnamon, lime juice
(you can use lemon juice- I just happened to have lime), and salt.
Then added the sliced apples to that.
I set the oven to 425.
Laid out the apples in the middle of the pastry
and baked them for 18 or so minutes.
The beauty of these is that the sides of the pastry puffs
up around the edges to hold the apple "filling" in.
I made 12 tarts.
None came home with me.
Now, you might not want TWELVE of these tarts.
Here's the recipe for one batch which is 1/2 a box of Puff Pastry
(each box of Pepperidge Farm Puff Pastry has 2 sheets of pastry in it),
and 1/2 a box makes 3 tarts.
1 sheet Puff pastry, semi-thawed, then cut into thirds, length-wise
3 baking apples, like Granny Smith (cored and sliced thinly)
1/8 cup lime or lemon juice
2/3 cup sugar
1 teaspoon. cinnamon
1/4 teaspoon salt
Set oven to 425 degrees.
Line cookie sheet or baking sheet with parchment paper or spray pan with non-stick spray.
Place Puff pastry onto baking sheets.
Mix other ingredients in a bowl.
Lay out the apple mixture down the center of pastry, in a straight-ish line, overlapping the apple edges.
Bake for 18-20 minutes, or until sides of pastry are golden brown.
Slice into 3" sections to serve.
These can be served with whipped whipping cream.