5 ingredient apple tart

Fall is one of my most favorite times of the year. Especially now when the leaves are changing color and the weather drops into baking weather. It's also apple season and while I love eating apples as they are, I also love turning them into pie, compote for ice cream, mixing them into spice muffins and when I'm looking for a quick dessert, this simple apple tart. 

INGREDIENTS
2 Granny Smith apples - peeled, cored & sliced into 1/4" slices
1 sheet of puff pastry - thawed
1 tablespoon unsalted butter - cut into 1/4" tiny cubes
1 tablespoon sugar
2 tablespoons apricot jam

Preheat your oven to 400ºF. Line a baking sheet with parchment paper and set aside. Peel and core your apples.

To keep your apples from turning brown, drape a damp paper towel over them as you slice apples.

With a sharp knife, slice apples into 1/4" slices.

Remove your thawed puff pastry from the frig and carefully unfold onto your prepared baking sheet.

I like to create an edge on my tarts. With the tip of a paring knife, draw a 1/4" frame inside your puff pastry.

Start laying down your apples slices within the framed edge; slightly overlapping each other.

Continue with the rest of your apple slices until the puff pastry is covered. Dot the top of the apples with the cubed butter and sprinkle generously with sugar.

Bake the tart for 40 - 45 minutes. The edges of the tart will be quite brown. Remove from oven and cool on wire rack. Once the tart is cooled, warm the apricot jam with 2 teaspoons of water to make a glaze. ***I just place it in a ramekin and nuke for 20-30 seconds.*** With a pastry brush, gently brush/dab the warmed apricot glaze over the apples and edges of the tart. ***Careful not to brush too hard or else you'll disturb your apples.***

The apricot glaze gives a little sweetness to the tart and makes it look all shiny and delicious.

Not just for dessert.....make this apple tart for breakfast!!!

super easy apple crisp

This super easy apple crisp can be eaten at room temp (or warmed) with yogurt for breakfast, warmed with vanilla ice cream for dessert or if you're like my Dad and I, it can be eaten anytime of the day. 

Super Easy Apple Crisp

adapted from Smitten Kitchen

INGREDIENTS

8 medium apples - peeled & chopped into 1/2 inch cubes  ***I used Fuji apples here. Granny Smith would be great or any combo of baking apples will be just fine. Also if you're using organic apples, skip peeling and just chop***

1 tablespoon lemon juice

2 tablespoons corn starch

1 tablespoon sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

for the CRISP TOPPING

1/3 cup brown sugar

1 cup oats  ***Whole or Quick. I used Quick oats***

1 cup sliced almonds

1/2 cup coconut ***Sweetened or unsweetened. This time I used sweetened***

1/4 teaspoon fine sea salt

1/2 teaspoon cinnamon

4 tablespoons unsalted butter - cold & cut into 1/2 inch cubes.

Preheat oven to 375°F. In an oven-safe baking dish, combine chopped apples and lemon juice to prevent browning. Sprinkle in the corn starch, sugar, cinnamon and vanilla extract. Toss so that the apples are thoroughly coated.

In a medium bowl, combine the brown sugar, oats, sliced almonds, coconut, sea salt and cinnamon. Add the butter and with your finger tips pinch the butter pieces into the brown sugar & oat mixture so that it resembles crumbs.

Crumble the crisp topping over the apples.

Bake for 35 -45 minutes or until the top is browned and the apples are soft.