Simple, sweet, and easy to make! Puff Pastry Apple Tart is about to become your favorite dessert.
- 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