YIELD: 4 SERVINGS
This elegant dessert, which features the fragrant combination of almonds and apples, comes together effortlessly if you already have some puff pastry frozen. You’ll have a fancy dessert ready to impress in no time flat. This tart also keeps well if refrigerated for up to 1 week; simply reheat at 350°F for 10 minutes and sprinkle with a touch of turbinado sugar before serving.
Directions
Place a rectangle of chilled puff pastry dough in between two sheets of parchment paper and gently roll out into a rectangle about 5 × 8 inches.
Transfer the dough to a baking sheet lined with parchment paper or a silicone mat.
Crimp up the edges of the crust to form a lip, gently folding the top back onto itself.
Sprinkle evenly with the 2 tablespoons turbinado sugar.
In a medium bowl, toss the apples with the lemon juice, and then with the remaining ingredients, until the apples are well coated.
Arrange the apples onto the tart shell in an even layer, overlapping each slice to form a pattern.
Sprinkle with the 2 tablespoons brown sugar.
Bake for 35 to 40 minutes, or until apples are tender and crust is golden brown.
Store in an airtight container for up to 2 days.
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Ingredients
½ recipe Puff Pastry
2 tablespoons turbinado sugar
1 large Granny Smith apple, peeled and thinly sliced
1 teaspoon lemon or lime juice
½ cup brown sugar, plus 2 tablespoons for sprinkling on top
1 teaspoon vanilla extract
⅛ teaspoon salt
3 tablespoons cornstarch
2 tablespoons almond meal
