I just made an apple tart. Why? Because today I submitted my final two papers of the semester–30 pages total!
This was another one of those too-easy-NOT-to recipes. I’d bought some frozen puff pastry a little bit ago in the hopes of making spanakopita–which I have yet to make–but it came in handy today as the key make-your-life-easier ingredient in this celebratory treat.
So what better way to celebrate the fact that (grad)school’s out for summer?
Adapted from The Pioneer Woman
Makes 1 tart
1 sheet frozen puff pastry
1 apple, cored but not peeled (my favorite are pink ladies)
1/4 cup of sugar (calls for brown, but only had white, which worked just fine)
1/4 teaspoon salt
1. Preheat oven to 415 degrees F.
2. Thaw your frozen pastry for about 30 minutes before peeling it open (it comes folded into thirds). Either cut it in half to make two tarts (extra puffy edges result), or into thirds to make three (less puffy). I cut mine in half and only used one of the halves.
3. Slice your apple as thinly as possible. Throw your slices in a bowl with the sugar and salt. Toss around to coat evenly and let sit for a bit so your apples get nice and juicy.
4. Lay your apple slices in a row on your tart, overlapping them slightly.
5. Bake for 18-20 minutes.
6. Ta da! You are so worth it.