French Apple Tart

This tart tastes just like apple pie.  I like the fluffy flaky crust that you get with the puff pastry.  The only thing I would do different next time is take the peels off of my apple slices.  Leaving the peels on does make it look pretty but it is hard to take a bite without the whole apple coming off in one bite because of the peel.  On this tart I scored around the edges of the puff pasty and this allowed the edges to puff higher than the middle.  It also kept the filling on the tart and did not run over onto my cookie sheet while baking.

Cally bought my apples from some Amish girls at a farmers market in Portsmouth Friday afternoon.  I am not sure what they are but there were really sweet and tender.  I cut up 4 apples and had way too many apples so I used my extra apples for apple cobbler.

French Apple Tart

1 puff pastry sheet
2 apples, cored and sliced
1/4 Cup sugar
1/8 Cup flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 Tablespoon lemon juice

French topping
1/2 Cup flour
1/4 Cup packed brown sugar
3 Tablespoon butter

Preheat oven to 415 degrees

Thaw the puff pastry for about 20 minutes.  After thawed open up the pastry and cut in half to make 2 tarts.
Place the puff pastry on a baking sheet.  Score around the edges of the puff pastry with a knife.  This will allow the pastry to puff up more around the edges of the tart.  Set aside

Mix together sugar, flour cinnamon and nutmeg.  Pour the mixture over the sliced apples and toss to cover. Pour in the lemon juice and continue to toss until all the apples are coated.

Arrange the apples inside the scored portion of the tart all the way from the top to the bottom. Repeat on the 2nd tart.

For the French topping:  mix together flour and brown sugar.  Cut in the butter with a pastry cutter until the mixture is crumbly.  I put my mixture into the microwave for 10 seconds so my crumbs were more like strudel when I put them on top of the tarts.

Bake for 15 to 18 minutes

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The Chicken Chick