With Bastille Day on Friday we have all things French on the brain! If your little ones are a little older, Zelda and I fully approve of throwing a French themed tea party with this delicious French Apple Tart. Working with puff pastry is always a little intimidating because it is so delicate. I was worried that this recipe might be disastrous but was elated to find it was the exact opposite. I made it very quickly and the result was magical. This is one of the best desserts I’ve ever baked! What is your signature dessert recipe?
Photo Credit & Food Styling: Leah Nolan
- 4-6 Granny Smith Apples
- Athens Puff Pastry Sheets
- 2 Tablespoons Butter
- 1 Lemons
- Apple Jelly
- 2 Eggs
- Vanilla Ice Cream
- ½ Cup Sugar
- ¼ Teaspoon Salt
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Peel and core the apples; use a knife to cut into thin slices. Place the apple in a bowl with the sugar, salt and fresh squeezed lemon juice from one lemon. Stir to combine.
- Place a sheet of puff pastry on the baking sheet and trim the edges with a pizza cutter. Mix two eggs together in a bowl and brush the pastry with the egg wash.
- Arrange the apple slices in straight rows to cover the pastry, leaving room on the edges. Each row should slightly overlap. Melt two tablespoons butter and brush the top of the apples.
- Bake for 15-20 minutes or until the pastry is golden brown.
- Remove from the oven and brush the apples with apple jelly.
- Cut into slices with a pizza cutter and serve with vanilla ice cream and coffee or tea!