Apple Tart with Puff Pastry
1 Puff Pastry Shell (they normally come in a two-pack...just keep the other one in the freezer for future use)
2 Granny Smith apples - peeled, cored and thinly sliced
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
splash lemon juice
butter
Thaw and remove puff pastry from packaging and place on floured surface. Give it a quick roll with a rolling pin and place in a 8-inch tart pan (the kind with the removable bottom) or a pie tin. Tuck the pastry into all corners and trim off excess. Prick the bottom all over.
Combine sliced apples and lemon juice in medium sized bowl. Combine sugar, cornstarch and cinnamon and sprinkle over apples. Arrange apples on pastry in tart pan. This won't be full like an apple pie...you'll just have a couple of layers of apples. Top with a few dabs of butter.
Combine:
1/4 quick oats
1/4 cup flour
1/4 brown sugar
1/2 teaspoon cinnamon
3 tablespoons chopped pecans (optional)
Cut 5 tablespoons butter into oat/flour mixture with a pastry cutter until mixture resembles crumbs. Sprinkle over apples.
Bake at 350 degrees for 40 - 45 minutes or until lightly golden on top. Allow to cool.
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| Here's all you need for the yuminess |
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| I added a little lemon juice to the apples to perk them up a bit |
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| Roll your rolling pin over the dough after you tuck it in the pan for a nice edge. |
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| Prick the bottom of the dough with a fork |
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| Arrange the apples in the tart pan. You'll only have a couple of layers. |
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| Stuff for the toppping |
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| All baked! |
