Rosh Hashanah means food…symbolic and delicious – but a lot of it!
Here’s a light and airy dessert that is not light on taste!! This Apple Pastry Tart is a flavorful and beautiful end to your amazing holiday meal!
Servings 8
- 1 sheet puff pastry from a 1 pound package, slightly defrosted
- 2 large red apples such as paula red approximately ½ pound each
- 2 tablespoons sugar
- non-stick vegetable spray
- ¼ cup honey
Nutrition Facts
Apple Pastry Tart
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.
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Roll one sheet of pastry dough into an 11”x 11” rectangle. Invert an 11 inch tart pan and cut out a large round circle from the pastry dough.
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Core and quarter the apples. Use a mandolin to thinly slice the apples. Arrange the slices in concentric circles on the top of the pastry. Save one large peel and cut it into a 1 ½ ” circle to finish center. Sprinkle 2 tablespoons sugar over the top of the tart. Spray tart generously with non-stick vegetable spray. Bake for 25 minutes until golden brown.
To cut out the shape of the tart use a large tart pan (10” or 11”) inverted to act as a “cookie cutter” to cut the dough. If the pan doesn’t have sharp edges, using the pan as a template, cut out the shape with a paring knife. Using the tart pan makes a perfect circle crust and gives the edges of the pastry a pretty scalloped edge.
A mandolin is a really handy kitchen tool. They can range dramatically in price, but for this recipe an inexpensive one works just as well. Once you have it you can use it to slice any kind of vegetables or fruit – it’s a great tool to have in your kitchen. If you don’t have a mandolin, you can cut the apples into 1/16th inch slices using a very sharp knife.
