Crisp, fruity, flaky—need I say more? This easy and elegant dessert comes together atop storebought puff pastry for the ultimate time saver. Tart apples and a signature sweet French patisserie glaze get rounded out by thyme’s distinct earthiness. Is this dessert, or is it breakfast? I’ll let you decide.
- To know that your tart is finished baking, look for nice, deeply golden pastry. Pale pastry won’t yield that signature crisp and flaky texture we’re after.
- If the edges look deeply golden at the 15-minute baking mark, simply fold some strips of foil around the perimeter to prevent it from burning and to let the center of the pastry catch up to that level of doneness.
- My apple art may be very different from what you have in mind. Run with whatever design your creativity comes up with!
Servings: 8 Servings
Ingredients
For The Tart
- 2 granny smith apples
- 1 thawed puff pastry sheet
- 1 teaspoon lemon zest
- ¼ teaspoon French thyme
- ¼ cup cane sugar
- ¼ cup apricot preserves
- ¼ cup water
For The Egg Wash:
- 1 large egg
- 1 tablespoon milk
Instructions
- Preheat the oven to 400 degrees.
- Lay one sheet of puff pastry onto a sheet pan lined with parchment. Peel and cut two Granny Smith apples into ¼-inch slices.
- With a sharp knife, score a ½-inch border around the puff pastry without going all the way through. Arrange the apples in any design you’d like (get artistic with it!). Sprinkle apples and pastry with the cane sugar. Then top the apples with the thyme and lemon zest. Whisk together your egg and milk, then brush just the edges with the egg wash.
- Bake for about 15 minutes, then cover the perimeter with foil to prevent the edges from burning. Continue to bake for another 15 minutes.
- While the tart continues to bake, make the apricot glaze by combining the apricot preserves and water in a small saucepan and bringing to a boil. Once it begins to boil, turn it down to low and let it simmer for about 10 minutes. Once you remove the tart from the oven, brush the entire tart with the glaze.
