Oh, hi there!
What am I doing, you ask.
Oh, nothing. I just finished a piece of this divine apple tart. You see, I'm mildly obsessed with apple desserts. I just love how the apples get all tender and juicy in the oven. They blend perfectly with flaky puff pastry, and the spices take it up a notch.
Apple tarts are good. Very good. But… there's usually a little something missing, and I think I've found it: spiced apple butter. It boosts the flavor even more and gives the tart a texture that I just love.
Don't believe me? Try it yourself!
Another plus: this tart is super easy to make, and looks pretty impressive, if you ask me!
Apple tart with spiced apple butter, crystallized ginger, and streusel topping
pão e queijo original
1 sheet puff pastry from 17.3 oz box
3 small apples, cored and thinly sliced (skin on)
½ packed cup brown sugar
1 TBSP crystallized ginger, finely chopped
3 TBSP apple butter (click here for recipe)
About 3 TBSP streusel topping, optional (click here for recipe)
Thaw the puff pastry on the counter without unrolling, for 20 minutes while you preheat the oven. Preheat oven to 415F with rack in the middle. Prepare a half sheet with parchment or a silicone baking mat (you'll want to line the pan; the apple butter oozes out of the tart).
Prepare the apples and combine them with the brown sugar and crystallized ginger in a medium mixing bowl and mix well.
When puff pastry is at least partially thawed, unroll the 3 sections. Using a knife, cut along the folds, creating 3 long pieces of puff pastry. Slather about 1 TBSP of apple butter on each section, leaving a small border. Place the apple slices covered in the brown sugar mixture, overlapping them, down the length of each puff pastry section. Sprinkle with about 1 TBSP streusel topping each. Bake in preheated oven for about 25 minutes or until the pastry is golden and puffed (check towards the end to make sure it's not burning. Also check to make sure the puff pastry is cooked enough when you take it out of the oven).
Variation: you could crumble these baked gingersnaps to put on top of the tarts before baking.