Naked Apple Tart

I thought I had missed apple picking season this year, but as it turns out – there are still some apples out there folks.  It’s not too late!

We went to a darling little farm in New Jersey last weekend.  We thought it was just a pumpkin patch, but to my surprise it was much, much more.  I really stocked up.  We got a large and perfect pumpkin with a big ol’ stem that doubled as a handle and then lots and lots of gourds, apples AND brussels sprouts.  I was pretty much having my best day ever.

A few things I learned…

  1. Broken pumpkin pieces are really s.t.i.n.k.i.n. slippery if you step on them.
  2. The wart-ier the gourd, the better.
  3. Picking your own brussels is hard work.  Those little thangs are on there TIGHT.  Gotta do a twisty, squeeze, snap sort of move to get one single tiny little sprout off of that stalk.  I never knew!

Anywhoo – I have more apples than I know what to do with, so here we are with Naked Apple Tart.

I call it “naked” because it is extremely simple – no frills, no fuss.

Ingredients n’ thangs:

  • 2-3 Apples
  • Frozen Puff Pastry
  • Juice of 1 Lemon
  • Handful of Sugar

To Top:

  • Nothing at all
  • Or…. Honey/Powdered Sugar/Cinnamon/Ice Cream

To start, take your puff pastry out of the freezer and allow it to defrost on a cookie sheet lined with parchment paper.  Preheat your oven to 400 degrees.

Cut apples in half and then core.  Slice thinly and set aside in a bowl.  Squeeze juice of 1 lemon on top along with a small handful of sugar.  No measuring necessary.  Mix them around with your hands and set aside.

Once puff pastry has thawed, unroll it to the full square.  Score the edges with a knife around the outer inch of the square and then poke a few holes in the center of the dough so it can breath.

Take the apples and line them up on the puff pastry so that they overlap one another, leaving some room around the edge.  For softer apples you can also add a little bit of butter on top before popping in the oven.

Place into pre-heated oven for about 25 minutes or until golden brown.  You can eat immediately or let it cool down – whichever you prefer.




We topped ours with a drizzle of honey and cinnamon, but it would have been delicious as a dessert as well with a lil’ dip of ice cream.  Speaking of a dip of ice cream… has anyone heard of this?  My mom, instead of saying “scoop of ice cream” calls it a “dip of ice cream”  I don’t know if this is a thing or not, but it sure is cute!

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