Do you ever feel like you’re missing an item in your kitchen that will make your life so much easier? Or maybe it’s not that you’re looking for something totally functional – you just want something that will sit and look pretty on your kitchen counter.
Well that happens to me from time to time – and usually when it does, I drive myself to my favorite home store (Home Goods) and just browse until I find something that calls my name. Just recently my husband and I visited Home Goods and left with a Pastry stand that has a cover. It’s been sitting on my counter empty for two weeks so I wanted to change that!
Yes, I baked something so I could use my new pastry stand and I’m okay with that! If a new kitchen item will make me bake more often, then I might have to head to Home Goods more frequently!
So what did I fill up my new stand with? A delicious Apple Tart! I took the original recipe off The Pioneer Woman‘s website and recreated it below with a few adjustments! It’s so quick and easy and can be assembled in less than five minutes!
Ingredients
- 3 Apples cored, peeled, and sliced thinly
- 1 sheet frozen puff pastry, thawed in the refrigerator overnight and cut in half
- 3/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 lemon juice
- 1/4 tsp salt
- 1 tsp Butter for greasing the baking pan
- Optional: Walnuts or Pecans for topping and powdered sugar
Instructions
- Preheat oven to 415 degrees
- Take the peeled and thinly sliced apples and place in a large bowl
- Add brown sugar, cinnamon, lemon juice, and salt and gently mix until the coating covers all the apple slices
- Let the mixture stand for about two minutes until the apples absorb the juice
- Grease your baking pan with the butter and set the halved pastry sheet on it
- Align the apples down the center of each of the puff pastry sheets
- Place the baking pan in the preheated oven for about 18-20 minutes or until the pastry has puffed around the edges and browned from the bottom
- Once it has been removed from the oven, remove from the baking pan and place on a new plate so the bottom of the tart doesn’t stick to the pan as it cools (I placed them on an aluminum sheet because it’s easy to discard and helloooo less dishes!)
- Optional: Garnish with walnuts or pecans and some powdered sugar
- Enjoy!
NOTE: The first time I baked these, I followed the original recipe and left the apple skins on. We found it hard to eat the tart as the apples would all come sliding off after the first bite. The apple skins were also very tough to eat and didn’t taste good. The second time I baked these, I peeled the skin and the tarts are literally perfection! Much easier to eat and taste better as well. For reference, we used Gala apples.