By Julia Dzurillay
Apples are the perfect ingredient for making savory dishes this fall, especially if you have dozens leftover from apple picking at Terhune Orchards. Whether you’re using them to make delicious apple pie or mashing them for a tasty sauce, there’s nothing quite like the taste of apples on a crisp fall afternoon.
One of my favorite apple recipes is for apple tart. Filled with layers of cinnamon sugar and flaky goodness, apple tarts are the perfect breakfast, snack or dessert. You can even drizzle some caramel sauce on top for a rich, candy apple flavor.
1 sheet of puff pastry
Nonstick cooking spray
1 cup of brown sugar
1 tsp of nutmeg
2 tsps of cinnamon
1 tbsp of melted butter
1/4 teaspoon salt
1/4 cup of chopped pecans
1. Preheat the oven to 425 degrees.
2. Spray a baking sheet with nonstick cooking spray, melted butter or line it with parchment paper.
3. Cut the sheet of puff pastry in half and place the rectangles onto the baking sheet.
4. Cut the apples into thin slices, leaving on the skin of the apple.
5. In a large bowl, add sugar, nutmeg, cinnamon, salt and lemon juice to the apples.
6. Stir until the apples are thoroughly coated and set aside when finished.
7. Arrange the apple slices on the puffed pastry in a straight line, leaving about a half an inch border around the puff pastry. Overlap the apples, if necessary.
8. Sprinkle the apples with brown sugar.
9. Brush any visible puff pastry with melted butter.
10. Bake until the pastry is puffed and golden brown, about 20 minutes.
11. Remove tart from the oven and sprinkle pecans on top.
12. Add caramel, peanut butter or chocolate sauce for extra flavor, if desired.