Have you ever just needed a dessert? Really needed it?
And yesterday I needed this Rustic Apple Tart.
You do know, don’t you, that anytime your desserts come out looking less than perfect, you just put “Rustic” in front of the name and you’re covered.
Just like when you run to the store hoping not to see anyone and you’re wearing something that really needed to stay home, you’re automatically, (and quite fashionably!) dressed in your “Boho” style.
It’s a thing, really.
Here’s how to make this SUPER simple and really delicious tart:
Rustic Apple Tart
1 frozen puff pastry sheet
1 Really Huge Honeycrisp Apple (or 2 small) (or substitute your favorite cooking apple)
2 T. flour
3/4 cup brown sugar
pinch of salt
About 1/3 cup orange juice (I used the juice from 1/2 very large and juicy Mandarin)
Preheat the oven to 400.
Remove the puff pastry sheet from the freezer and when slightly thawed, unfold it onto a parchment paper lined cookie sheet. Roll the pastry out just a bit to thin it.
Peel and slice the apple and toss the sliced with the flour to coat. Arrange the apples on the pastry (be creative!) and then fold the edges of the pastry up about an inch all around.
In a small saucepan melt the butter on medium heat, then add the brown sugar and cook for about 5 minutes til thickened and a little bubbly. I suggest you stir frequently. Remove from heat and stir in the OJ and salt, then cook about 1-2 more minutes. Remember, stir! You want all the sugar crystals to disappear. Using a pastry brush (or a spoon) brush the crust with some of the syrup, then pour the remainder over the apples to coat. Sprinkle with cinnamon and a little coarse sugar for pizazz!
Bake at 400 for about 20-25 minutes or until crust is browned and puffed.
Serve, naturally, with Blue Bell Homemade Vanilla.