Ever since I introduced my mother-in-law to the easiest apple butter recipe a few weeks ago, she’s been on an apple kick. One of the coolest things about James’ mom is that, even at 79, she always wants to try new things — especially in the kitchen. So for the past two weeks she’s brought us bags full of different types of apples. We never remember their names (though she does) but we love them all.
With our overabundance of apples lately, I decided this: to heck with variety; I’m doing another apple recipe! I hope you don’t mind. But these are so easy and so delicious that I’d feel bad keeping the recipe from you.
2 large apples
1/4 cup maple syrup
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/8 teaspoon salt
1. Preheat your oven to 415 degrees. Line a baking sheet with parchment paper. Allow your puff pastry to thaw while you prepare the apples.
2. You have a choice here: core your apple or cut it on four sides. We don’t have an apple corer, so I cut mine. It’s pretty both ways! Then cut those into thin slices and put them in a big bowl.
3. Microwave the maple syrup for 30 seconds, then pour it over the apples. Add the brown sugar, cinnamon, vanilla, and salt. Stir so each piece of apple is coated in sweet maple-y goodness.
4. Unfold your puff pastry and cut it in half. Lay your apple slices on top of the pastry, overlapping each. If you end up with lots of extra apple, just make another tart! No one will complain. Drizzle any remaining syrup/sugar mixture over the tart*. Bake for 15-20 minutes, then devour immediately.
Note: The black portion is where the maple dripped onto the crust — it’s not burnt. To avoid getting blackened crust, make sure you only drizzle the maple/sugar mixture on the apple portion.