Puff Pastry Apple Tart
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Recipe Intro From lisathompson
This free-form apple tart is packed to the brim with fresh fall flavor. Almond paste (also known as marzipan) and apple is a perfect pairing only made better when encased between buttery puff pastry sheets. An easy homemade maple apple butter is used here, but feel free to substitute with store-bought, if preferred. You can make the apple butter up to 1 week in advance and the cooked apple mixture for this recipe up to 24 hours in advance to make assembly a breeze.
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ingredients
- 1 (16-ounce) package frozen puff pastry sheets, thawed
- 1 1/2 (about 6 small) tart smith apples (such as Granny Smith), cored and small diced
- 1/3 cup granulated sugar
- 3 tablespoons maple syrup
- 1/2 lemon, juiced
- 1 teaspoon warm spice blend (such as kafe hawaij, pumpkin pie spice, or chai spice)
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 1 teaspoon cornstarch
- 1 (7-ounce) package almond paste (such as Odense brand)
- 2/3 cup maple apple butter or prepared apple butter
- 1 beaten egg yolk or egg white, for brushing
- Granulated sugar, for sprinkling
Method
Step 1
Add diced apples, sugar, maple syrup, lemon juice, warm spices, and cinnamon to a medium pan and cook over medium-low heat until slightly softened and juicy, about 10 minutes. Spoon about 2 tablespoons of the apple liquid into a small bowl and let cool. Whisk in cornstarch, then stir into to apple mixture. Let apple mixture cool until ready to use (this can be done 24 hours in advance and stored in the refrigerator.)
Step 2
Meanwhile, roll thawed puff pastry sheets on a sheet of parchment paper to about 10 x 12" rectangles. Chill until ready to assemble.
Step 3
Roll almond paste into a sheet about 1/8" thick. This does not need to be perfect but should be uniform in thickness.
Step 4
Preheat oven to 350F degrees.
Step 5
Line a baking sheet with one sheet of parchment (you can reuse the a sheet from step 2) and lay one sheet of puff pastry on top. Arrange almond paste overtop, leaving a 1/2" border all around the edges. You can patch pieces together, if necessary. Top with apple butter and spread in an even layer. Add cooled apple mixture and top with remaining puff pastry sheet. Pinch the edges together, fold under, and crimp with a fork to seal the edges. Brush with beaten egg yolk or egg white and sprinkle with granulated sugar. Cut small slits in the top pastry sheet with a sharp knife to allow steam to escape.
Step 6
Bake pastry for about 35-40 minutes, until evenly golden brown and flaky. Let cool about 85%, then slice and serve slightly warm. Leftover pastry can be stored in an airtight container at room temperature for about 1-2 days, then transferred to the refrigerator for up to 4 days.