• Grant Melton

Lazy Apple Tart

 

This dessert is basically apple pie but without all of the hassle. I call it “lazy” because I don’t even make the crust (frozen puff pastry works just fine) and the apples are best when left unpeeled. Some store-bought, good-quality caramels sauce and flakey sea salt on top make this stunningly simple dessert steal the spotlight.

 

 

 

 

1 sheet frozen puff pastry, thawed

1/2 cup brown sugar

1/4 cup butter, softened

1/4 cup plus

2 tablespoons flour, plus more for dusting

1 teaspoon vanilla or almond extract

1/2 teaspoon salt

3 apples

Store-bought caramel sauce, for serving

Flaky sea salt, for serving

 

Preheat the oven to 400°F degrees.

 

Dust a work surface with a little bit of flour. Using a rolling pin, roll the puff pastry a bit just to smooth it out a bit. Place the puff on a cookie sheet, allowing the access to hang over the edges. Using a fork, poke a bunch of holes in the bottom of the crust so that the puff pastry doesn’t over-rise in the oven.

 

In a small bowl, mix together the brown sugar, butter, flour and vanilla with a fork. Add 1/2 teaspoon salt then mix until coarse and crumbly; set aside

 

Peel the apples if you want to. (I don’t mind the skin so I leave it on.) Using a sharp knife or mandoline, thinly slice the apples into 1/4-inch slices. Place the apples into the puff pastry in a thin layer, allowing them to overlap each other a little bit. Sprinkle the brown sugar mixture over top of the apples then fold the excess dough over the top of the apples.

 

Place in the oven and bake for 25-30 minutes or until the edges of the puff pastry are golden brown.

 

Just before serving, drizzle the pie with caramel sauce and sprinkle with a little sea salt