Print
Total:
1 hr 5 min
Prep:
20 min
Inactive:
10 min
Cook:
35 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 5 min
Prep:
20 min
Inactive:
10 min
Cook:
35 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • Flour, for dusting
  • 1 sheet frozen store-bought puff pastry dough, defrosted
  • 5 Granny Smith apples
  • 3/4 cup sugar
  • 1/4 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 4 tablespoons butter, at room temperature
  • 1/4 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • Ice cream or whipped cream, for serving

Directions

Watch how to make this recipe.

Lay the puff pastry sheet out onto a lightly floured work surface. Roll out slightly to smooth out any creases from the folds. Invert a 12-inch skillet over the top of the puff pastry. If the skillet is wider than the puff pastry, roll it out a bit more so that is it wider than the skillet. Using a knife, trim around the outside edge of the skillet. Place the cut out puff pastry round on a sheet tray lined with parchment paper. Prick with a fork. Cover with plastic wrap and refrigerate until ready to use. 

Preheat the oven to 400 degrees F. Peel, core and slice each apple in eighths. If not using right away, place the apple pieces in a bowl of water with the juice of 1 lemon to keep from browning. 

Place the 12-inch skillet used to measure the puff pastry over medium-high heat. Add the sugar, maple syrup, lemon juice and salt. Let cook until the sugar melts into a syrup and turns a light brown color. Turn the heat down to medium-low and carefully whisk in the butter. The mixture will vigorously bubble so be very careful. Whisk in the cinnamon and vanilla. Carefully arrange the apple slices cut-side up in the pan in a circular pattern. Let cook until the apples start to become slightly tender, about 10 minutes. Turn off the heat and place the puff pastry over the top of the apples, making sure to tuck the pastry inside the pan. 

Bake in the oven until puff pastry is lightly browned and puffy, 20 to 25 minutes. Remove from the oven, let stand for 10 minutes, then invert onto a serving platter. The tart can also be made 8 hours in advance and be cooled completely. Just make sure to heat the pan over medium-low heat for 1 to 2 minutes to loosen the filling before inverting onto a platter. 

Slice into eighths and serve with ice cream or whipped cream.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fruit Tart

Recipe courtesy of Alton Brown

Apple and Cherry Tarts

Recipe courtesy of William Granger

Rustic Apple Tart

Recipe courtesy of Grasslands Entertainment

Apple Financier Tart

Recipe courtesy of Francois Payard

Heirloom Apple Tart

Recipe courtesy of Emeril Lagasse

Applesauce Apple Tart

Recipe courtesy of Laura Calder

Sausage, Mushroom and Cranberry Tart

Recipe courtesy of Jimmy Dean

Bourbon Bacon Apple Tarts

Recipe courtesy of Brian Boitano

Easy Pastry Shop Apple Tart

Recipe courtesy of Laura Calder

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c
On Tonight
On Tonight

Cooks vs. Cons

8pm | 7c

Cooks vs. Cons

11pm | 10c

Cooks vs. Cons

12am | 11c

So Much Pretty Food Here