Whip up this apple tart for a weeknight or weekend dessert. Simple and delicious. Just apples, puff pastry, butter and brown sugar (ok, ice cream too).
This recipe can’t be any easier. Just 4 ingredients (plus a sprinkle of flour), 7 minutes of prep time and 20-25 minutes to bake. The result is a buttery, flaky, caramel-y rich pastry – as if you’ve been baking for hours. Serve it with ice cream or whipped cream for an elegant dessert.
I got the recipe from Epicurious who made a Banana Tarte Tatin. They used 5″ ramekins for individual servings. I adapted the recipe for an 8 inch pie plate, trying one with banana (excellent) and one with apple. My first apple try was too liquidy as the apple released too much water. I did it a second time sprinkling a couple of teaspoons of flour and that worked perfectly. The recipe is for one small 8 inch tart that would serve 3-4 people with small slices. If you use a full package of puff pastry (2 rolls), you can make 3 full 8 inch tarts.
- do individual tarts in smaller ramekins e.g. 5″
- use other fruits or do an apple-pear combination
- add some grated orange zest after baking
- sprinkle on some cinnamon before adding the pastry dough
- make sure the pastry bakes all the way through to ensure a flaky crust
- this dessert is best served warm or at room temperature the same day (you can make it a few hours ahead – no need to refrigerate).
- you can reduce the butter to 1 1/2 tablespoons and the sugar to 3 tablespoons if you want to save a few calories.
- to make a Banana Tart: Follow the same instructions as above, but instead of an apple, use 2 bananas sliced on the diagonal. There is no need to add any flour.
Another quick dessert treat you might like is: