I was craving something sweet and indulgent for breakfast this morning, so I came up with this Puff Pastry Apple Tart. I cheated and used frozen puff pastry, and it was made even simpler since I had a bag of leftover crumb topping in my freezer from some baking I did over the holidays. I’ve made savory tarts like this many times in the past, like this one with chard and leeks, but this is my first time attempting one with a sweet topping. It was delicious and exactly what I was craving.
1 sheet of frozen puff pastry, thawed
4 apples, cored and sliced into 8ths (I used Macintosh and kept the skin on, but you can peel them if you prefer)
1/2 cup whole wheat or Red Fife flour
1/2 cup brown sugar
1/4 cup oats
dash of cinnamon to taste
dash of salt
1 tbsp cold butter
1. Preheat oven to 375. Cover baking sheet with parchment paper and unroll puff pastry on top. Fold up the sides of the pastry to form a ridge. Poke the middle of the pastry with a fork all over (this stops the bottom from rising too much and causing bubbles of dough).
2. Add flour, sugar, oats, cinnamon and salt to a bowl or food processor and mix to combine. Add butter and process until until well mixed (if not using a food processor, use a pastry cutter or fork).
3. Arrange the apple slices on top of the pastry. Sprinkle crumb mixture over top.
4. Bake for about 20 minutes or until pastry is puffed and apples are soft. Broil for another couple of minutes to brown the topping. Let sit for a few minutes before serving.
Serves 4. Or, if you’re hungry and have no willpower like us, serves 2.