Beautiful, easy, and perfect for a fall treat! This is a sweet and light seasonal dessert.


1 pkg. Puff Pastry
1 Tbsp. butter, room temperature or softened
2 Granny Smith Apples (or other baking apple)
3 Tbsp. brown sugar
1/2 tsp. cinnamon
Pinch of kosher salt
1 Tbsp. lemon juice
1 Tbsp. corn starch
Icing:
1 cup confectioners’ sugar
1 Tbsp. melted butter
2 Tbsp. whole milk
1/2 tsp vanilla
Pinch of kosher salt
STEPS
-
Preheat oven to 425°F.
-
Unroll refrigerated Puff Pastry onto a rimmed baking sheet with included parchment paper. Using a knife, cut a line around the perimeter of the dough roughly one inch to a half inch from the edge—this will form the crust. Then using a fork, punch holes in the dough inside the perimeter lines. It is best to do this in rows so that all the dough is covered.
-
Rub the softened butter all over the surface of the pastry dough.
-
Wash and peel the Granny Smith apples. Cut them into quarters and cut out the core section of each piece. Cut each quarter into medium-thin slices and place in a large bowl.
-
Add the brown sugar, cinnamon, salt, lemon juice, and corn starch, and stir to combine.
-
Lay the apples out in three rows on the dough, alternating slice direction with each row. Any liquid in the bowl can be drizzled over the apples.
-
Bake for 25 minutes. Set aside to cool slightly while preparing the icing.
-
For the icing, mix all the ingredients together in a small bowl and whisk until smooth. Scoop the mix into a pastry bag or a plastic bag with a section cut out of one corner. Squeeze the icing out on top of the tart diagonally in rows. Cut and serve.
Review Fall Harvest Apple Sheet Cake.