This is one of the best & easiest desserts to make this Fall! After all, September is apple season! It’s perfect for the Jewish new year, Rosh Hashanah and if you use a non-dairy puff pastry it’s completely kosher & parve!

Not only is this a great dessert to serve at your holiday, it’s also a great breakfast option with a nice hot cup of coffee or tea. I love to serve this tart right out of the oven with a scoop of ice cream on top. It’s like getting a warm hug on a cool autumn day, both comforting and delicious.

Another reason I love making this tart (and also why I love my Safta’s Apple Cake) is that I do not really care for cooked apples. This tart has a nice thin layer of apple slices, which I can handle. For me it’s all about the puff pastry and the ice cream, of course! Feel free to make your apple slices thicker if you like that. This recipe is versatile and can actually be made with other thinly sliced fruits too. If you are seeing this and it’s not apple season, give these fruits a try: plums, peaches or nectarines, apricots, figs, or pears!

I promise any way you make it you will love it, and so will your family or guests!

I N G R E D I E N T S

• 4 small apples (any variety), peeled & sliced thin

• 1 lemon, juiced

• ½ cup sugar

• apple or pumpkin pie spice, or just cinnamon (use what you have)

• 2 tablepsoons of flour (you can also use corn starch or arrowroot)

• 1 sheet of puff pastry, thawed

• 2-3 tablespoons apricot or orange jelly, for brushing apples (optional)

• any kind of milk or egg wash, for brushing edges of the pastry

D I R E C T I O N S

1. Preheat oven to 375 degrees.

2. Combine first 5 ingredients in a bowl and mix to combine.

3. Let it sit on the counter while you prepare the puff pastry.

4. Unfold the puff pastry (save the other puff pastry sheet for another baking sesh or you can just double the recipe) and place it on a lightly floured surface or on a parchment-lined sheet tray. Using a rolling pin (or clean wine bottle) roll it out into a square or rectangle. If you don’t want to roll it out you can just press the seems together and flatter the dough with your fingertips.

5. Fold the edges of the puff pastry over 1/4 of an inch around the edges and use a fork or finger to pinch the dough to form a small crust.

6. Lay the apple slices in columns to fill the pastry or do it in a pile, either way it’s delicious!

7. If you have and want to use the jelly, melt some orange or apricot jelly in the microwave at 30 second intervals, until it becomes a little liquidy. Using a pastry brush, brush the apples with the jelly.

8. Brush the edges of the pastry with milk or egg wash and sprinkle with more sugar.

9. Bake for about 40 minutes or until golden brown and puffed!

10. Serve warm or at room temperature.

11. Add a scoop of ice cream and enjoy!

M A T E R I A L S N E E D E D

• parchment paper

• sheet tray

• rolling pin (or clean wine bottle)

• pastry brush

N O T E S

You can absolutely skip the apricot or orange jelly if you don’t have any at home and don’t want to spend the money, especially if you don’t like that flavor of jelly and won’t be using it again. The tart will still taste amazing! My favorite puff pastry to use is from Pepperidge Farm from FreshDirect. The package comes with two sheets. You can freeze the second one for another day and make my easy Chicken Pot Pie recipe or a yummy Deli Roll, perfect for football Sundays, the men in your life will love!!

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!