Apple Tart

This is a very quick, easy and yummy dessert.  I was wanting to stray away from the normal cookies that I make nearly every night after dinner.  I was really wanting something fruity, but couldn't desert dessert.  I love sweets.  So, I found this recipe, modified it a little and then indulged in this apple-y goodness. 

The recipe calls for:

2 pastry sheets

4 apples

1 c. brown sugar

1/4 tsp. salt

I used:

1 pastry sheet

2 apples

1/2 c. brown sugar

pinch of salt

I still had a lot of apples left over, so it's probably smart to only use one apple unless you want to make both sheets of the pastry.  You can find the pastry sheets, by the way, in the freezer section next to the pies.

You need to lay the pastry sheet out on a pan for about 20 minutes to let it thaw before you unfold it.  It's folded in thirds, so you can either cut it down the middle for more on the sides (like my picture) or cut it into three sections for less puff (I'll probably do that next time).

Preheat the oven to 415 degrees.  While the pastry is thawing, begin slicing the apples.  Slice them as thinly as you can without cutting your fingers.  When you do cut your finger, call your husband in the kitchen to finish.  Or just don't cut your finger.  Once all the apples are sliced, throw them in a bowl.  You can squirt lemon juice on them if you want.  I didn't.  Then add the brown sugar and salt and mix it all around gently.  Let the apple mixture sit for a few minutes to let the ingredients become friendly with each other.  Next, unfold the pastry and cut in halves or thirds.  Layer the apples in a straight line, overlapping as you go.  Pop the pan in the oven and cook for 18 to 20 minutes. 

Remove the pastries from the pan immediately and find a creative way to "style" them.  I just added sifted powdered sugar.  I think I'll mix it up tonight and top it with caramel and pecans.  The simplicity of it was so good and the apples were just perfectly tart.  The extra puff around the edges was a little too flaky for my liking, which is why I'll cut it into thirds next time.