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Ingredients requirements Honey Crisp Apple Puff Tart:
- You need 1 packages puff pastry (2 sheets thawed)
- Provide 2 1/2 lb - honey crisp apples, peeled and sliced into thin half moons (this amount may vary i always make extra and the apples were tiny)
- Make ready 5 tbsp of butter, unsalted
- Prepare 1/2 cup - brown sugar
- You need 1 tbsp - ground cinnamon
- Get pinch sea salt
- Make ready - lemon juice
- Need 3 tbsp for egg wash (approx one large egg with tbsp cold water whisked)
- Require - raw sugar for sprinkling
- You need of flour (flour the bottom of your baking sheet so your puff pastry wont stick! )
Honey Crisp Apple Puff Tart start cooking:
- Thaw your puff pastry dough according to directions. Usually about 30 mins to an hour.
- Squeeze a little fresh lemon over your apple slices while you cut them and wait for butter to heat.
- Heat butter in a saucepan.
- Add apple slices and simmer until browned and soft.
- Once apples are softened and delish add cinnamon and sugar with just a sprinkle of salt (more if you like a stronger salted caramel taste ;) )
- Seal any rips in your puff pasyry dough then cut each piece in half so you're left with 4 rectangles.
- Flour the baking sheets (lightly dust). Line your cooled cooked apples in the middle of only 2 peices. Line the edges with egg wash. (Making a frame around your apple mixture lineup)
- Cover each slice with its match. Seal the edges around the pouches using a fork to press them closed.
- Brush both pockets with egg wash and slice a few small slits to let out steam.
- **Sprinkle with raw brown sugar to give your crust a sugar crunch.
- Bake for 10-15 mins depending how toasted you like your puffs.
- Serve with vanilla ice cream and whipped cream :)
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