Need a last minute Thanksgiving dessert? This puff pastry miracle is calling your name. A simple frangipane, fresh apple slices, and a warm cinnamon syrup bring this holiday wonder to the next level.
I was inspired by shingling of apples on @the.food.collective’s Apple Tart, but was determined to make it into a dessert that requires almost no pastry finesse. Pie crusts are easy IMHO, but they tend to be intimidating. If you’re trying to avoid a homemade dough this year, say hello to the magical world of puff pastry. All you need to do is roll it out to the size of your baking sheet, spread some frangipane on top, and finish it off with some apples. If baking isn’t your speed, this tart is about to be your new BFF.
For the Frangipane
- 1 1/ 2 cups almond flour
- 1/ 2 cup granulated sugar
- 2 large Handsome Brook Farm Pasture-Raised eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
For the Tart
- 1 sheet puff pastry
- All-purpose flour, for dusting
- 6 medium mixed apples, (about 2 pounds), cored and thinly sliced
- 1 Handsome Brook Farm Pasture-Raised egg, gently beaten
For the Cinnamon Simple Syrup
- 1/ 4 cup granulated sugar
- 3 Cinnamon Sticks
For the Salted Caramel
- 1 cup granulated sugar
- 1/ 3 cup water
- 3/ 4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 pinch salt
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
To make the frangipane: In a medium bowl, mix all ingredients. Set aside.
To assemble the tart: Flour your work surface and roll puff pastry out to a 13 x 9-inch rectangle . Spread frangipane on tart, leaving a 1-inch border. Arrange apple slices in shingles on top of frangipane. Brush edges of puff pastry with egg wash and gently fold over to form a crust. Brush again with egg wash. Bake until crust is golden brown and apples are slightly softened, 28-30 minutes, rotating the pan half way through.
While the tart bakes, make the simple syrup. In a small sauce pot, bring sugar and ¼ cup water to a boil. Reduce to simmer and add cinnamon sticks. Take pot off heat and let cinnamon sticks steep for at least 15 minutes. Remove sticks.
Make the salted caramel. Combine the sugar and water in a medium saucepan, making sure not to get sugar on the sides of the pan. Cook over medium-high heat, stirring occasionally to help cook evenly, until sugar is completely dissolved, about 5 minutes. Use a pastry brush to brush water on the sides of the pan if sugar gets on them, to prevent crystallization. Continue cooking caramel without stirring, until deep amber color, 5-7 minutes. Pour in heavy cream, butter and salt and stir, cooking 2-3 minutes.
When tart is taken out of the oven, brush apples with cinnamon simple syrup, drizzle salted caramel, and serve immediately.