This loveliness is made with granny Smith apples, a store bought puff pastry sheet, and brushed with a rum, honey, and sparkling cider butter!
It’s apple season and this dessert is guaranteed to impress. Simple yet fancy and so tasty! Who doesn’t love the classic apple/cinnamon combination? Sweet, tart, and a buttery crust all scream Holidays to me and now that we are officially in Fall it will be time to start planning for Thanksgiving soon. But before we jump ahead to pies and stuffing this little beauty is light with the pastry crust, soft apples and simple yet complex flavor butter blend.
Not too mention its GORGEOUS too! It’s fairly easy to make just a little time consuming with the apple part. You can cut by hand or use a mandolin. I peeled, cut into quarters, and sliced into thin pieces. You can see about how thin to cut.
The butter came to me as I had some sparkling apple cider on hand a I thought, OOOH this would be fantastic. Added a little rum, honey and boom super delicious butter sauce.
Okay, let’s get started!
Apple Tart
Puff pastry crust layered with granny smith apples, covered with sugar blend and brushed with a rum, honey, and sparkling cider butter sauce!
Servings: 8 servings
Equipment
- tart pan can use pie pan
Ingredients
- 1 puff pastry sheet, thawed I let them thaw for about 25 minutes
- 3 granny smith apples, peeled, cored, and cut into thin slices
- 1/8 cup sugar
- 1/8 cup brown sugar
- 1 tsp. cinnamon
- 1/2 tsp apple pie spice
- 1/2 cup butter
- 1/4 cup sparkling apple cider
- 1.5 ounces rum I used Sailor Jerry
- 1 tbsp. honey
- whipped cream optional
Instructions
- Preheat the oven to 400°
- Let the pastry come to room temp. Usually takes about 25 minutes. Sprinkle some flour on a working surface and gently roll the pastry with a rolling pin. The goal is to make the rectangle larger so we can fit it to the pan. Roll both directions and move the tart pan over to see if it is large enough. Once big enough, carefully lay into the pan and gently press down into the corners. Remove any excess on the edges. I like to save a bit of the scrapes and roll a long piece into a flower for the center. (see picture)
- Now for the apples. Peel, core, cut into quarters, then slice thin.
- Arrange the apples in the pan, working in a circle, slightly overlapping the corners. Keep going until you reach the center. You can cut the center slices in half and make a circle. That is where the flower will go. Or just add more apple slices. After I get the layers done I go around with the remaining slices and stuff them in any open spots so its a tight fit. Or you can layer the slices however you would like!
- Mix together the brown sugar, white sugar, cinnamon and apple pie spice in small bowl. Then sprinkle 3/4 of the mixture onto the tart.
- Set aside and lets get the butter going. In a small saucepan add the butter and melt on medium heat. Add the cider, rum, and honey. Cook for about 5 minutes and stir continuously.
- Now brush the apples and crust with the mixture. A good heavy coat.
- Bake for 15 minutes and then brush again. Bake for an additional 10-15 minutes or until it is golden brown and the apples are soft.
- Once out of the oven, brush with more of the butter. Get the apples and crust. Finish with a sprinkle more of the sugar mixture.
- Serve warm with whipped cream. Or you can serve with vanilla bean ice cream and some caramel syrup.
- ENJOY!
