This post is for all you people (like me) who are afraid to make a pie! Yep, that’s right. I’m definitely 100% scared to even attempt to make a pie. But for some reason, this free-form, rustic-y pie looking tart is right up my alley!
It couldn’t be simpler. I promise. You know I wouldn’t ask you to try something that wasn’t easy peasy.
This recipe is kind of the perfect fall treat. It’s warm and cozy, and just simply tastes like home. Sweet apples piled on top of a layer of fig butter and wrapped in a blanket of flakey puff pastry. Oh, I’m not done yet. Spotted with drops of butter, sprinkled with pecans and dusted with the most perfect ever Icing Sugar Mill by T-Sugars.
I cannot express enough my love for this sugar. It’s so light and fluffy, perfect for finishing desserts just like these. And my favorite part, well, one of my favorite parts… It comes in it’s own mess-free container for easy usage and no clean up! NO CLEAN UP! You know me, less mess is best.
Also, Thanksgiving is less than two weeks away!!! This is a GREAT dessert to bring. It looks fancy, tastes delicious, and it can sit at room temperature all day. Go ahead and give it a try. You can thank me later!
- 1 sheet frozen puff pastry thawed
- Flour for rolling out pastry
- 8 tablespoons fig butter or apple butter
- 2 apples peeled, cored and thinly sliced
- 2 tablespoons butter cut into small pieces
- Sugar for sprinkling
- 1 egg
- 1/4 cup chopped salted pecans
- Icing Sugar Mill by T-Sugars for dusting
1) Preheat oven to 425 degrees. Roll out puff pastry on a lightly floured surface into a long rectangle. Cut pastry in half crosswise and transfer to a parchment-lined baking sheet. Prick dough with a fork all over.
2) Spread the fig butter evenly between the two halves, keeping the fig butter toward the center. Pile the apples in the center of each puff pastry. Drop the butter pieces over the apples and sprinkle with sugar.
3) Beat egg and 1 tsp. water in a small bowl, then brush the pastry with egg wash and fold up edges around apples, leaving the center open. Press along the folded edges to lightly seal. Brush outside of pastry with egg wash and sprinkle with more sugar. Let chill in the fridge for 10 minutes.
4) Bake tarts until puff pastry is golden, about 15–20 minutes. Reduce oven temperature to 350 degrees and continue to bake until pastry is deep golden brown and apples are tender, about 20–25 minutes. Remove and sprinkle tarts with chopped pecans and dust with Icing Sugar Mill powdered sugar. Serve warm or at room temperature.
Adapted from Bon Appetit