(Simple) Apple Tart

Alright, folks. Thanks for waiting on this second PP (puff pastry) recipe. We have had so much life happening in the weeks since returning from vacation. We have lost a loved one, very nearly lost another and have been making progress towards the biggest and happiest project in our lives (so far). More deets on the latter to come (EEEKKK!)

This recipe is just as easy as the first recipe (Simple) Toffee Sticky Buns if not even simpler and slightly more sophisticated as it is French pastry-inspired. Anything that is French-inspired just screams sophistication to me.

I dream of traveling to France someday and being invited to cook with a lovely French woman (whom I will meet at a dinner party hosted by Ina and Jeffery Garten in their Paris Flat). We will travel (by vintage bicycle) down a cobblestone street (so I know that bike tires and cobblestone do not usually work out great but just let me have my dream) to her little cottage where she will offer me a glass of Bordeaux and a few crumbles of Roquefort on a Baguette. After I quickly pick up the French language, she will share all of her cooking secrets with me and I will return to The States and wow my friends and fam with my mastery of French cuisine. I KNOW this will happen for me. Rachel Hollis says if I write it down each day, it will happen. I am holding my breath.

Speaking of dreams… This tart. It is so flaky, not too sweet and just wants to be consumed with a cup of your favorite slow brewed coffee.

Moka Pot. My new favorite slow brew method.


-1 sheet puff pastry (thawed and chilled)

-1 egg, beaten

-3 medium-sized baking apples (anything hard and tartish)

-¼ c. brown sugar

-dash salt

-½ tsp. apple pie spice

-½ tsp. lemon juice and the zest of that lemon (be sure to zest before you squeeze or you will be sad)

-1 tbs melted butter (unsalted)


  1. Preheat the oven to 375 degrees.
  2. Line 9×13 baking sheet with puff pastry sheet. Use floured rolling pin to slightly roll PP to fit baking sheet.
  3. With a sharp paring knife, score edges (cut not quite all the way through) to make a “crust” that will rise separately from the inner part. With a fork, score the inner crust to allow steam to be released during baking. Place crust back into the refrigerator to chill while you prep the rest.
Guess I did the inner crust first and THEN scored the outer crust. Whatev.

3. Thinly slice apples and transfer to a large mixing bowl. Toss with lemon juice, zest, salt, brown sugar, melted butter and apple pie spices until evenly coated.

4. Neatly (or not but at least do a single layer) arrange apple slices on chilled PP crust. Please really do leave the crust in the refrigerator while you slice and toss the apples or it wont puff properly.

5. Make an egg wash by beating an egg with a teaspoon of water in a small dish. Brush the outside crust with the egg wash.

6. Bake at 375 for 30-35 minutes or until the edges are golden brown.

Enjoy this tart with the people you love. This month has taught us not to take the time that we have for granted. Your schedule is never too full to make a phone call, drop by or give an extra hug to someone you love.

One Comment Add yours

  1. Sandra Bruesewitz says:

    Your description of your trip to France sounds perfectly attainable . . . other than the picking up of the French language. Your mom took French for 4 years, and pretty much all she can say is, “Parlais Vous Francais?” (Do you speak French?) and “Oui, un peu” (Yes, a little [bit].) And that may be stretching it! Of course, you are a quicker learner than your mama!

    Liked by 1 person

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