An apple tart that is so elegant no one will guess how easy it is! Store-bought puff pastry and a cinnamon sugar glaze mean you can make this dessert in only slightly longer than it takes to slice the apples.
0 Defrost pastry according to package directions.
1 Heat oven to 350 F.
2 Combine cinnamon and sugar.
3 Slice apples. (Note: If you want the apples more tender, slice them thin; for a bit more substance to the apples in the tart, slice them into thicker wedges.)
4 Using your 10” skillet as a guide (place it on top of the pastry), cut two 10” diameter circles out of the pastry. Set aside.
5 Place skillet over medium heat. Add 2 Tablespoons of butter until it melts.
6 Sprinkle 1/3 of the cinnamon sugar mixture evenly over the melted butter. Arrange apples on top in a single layer (some overlap of the apples is fine; you may not need all of the slices). Sprinkle 1/3 of the cinnamon sugar mixture over the apples.
7 Let the apples cook until the cinnamon sugar on the bottom is caramelized and bubbling up the sides, 3 to 4 minutes.
8 Top apples with the first puff pastry round. Spread with 2 Tablespoons melted butter and then the remaining 1/3 cinnamon sugar. Finish with the final puff pastry round.
9 Transfer to the oven and bake until pastry is golden and puffy, 10 minutes.
10 Remove the skillet from the oven and let the tart cool in the skillet for 10 minutes (this will allow the sugar to firm up so it doesn’t run everywhere when you flip the tart over).
11 Gently invert the warm tart on a serving platter or cutting board.
12 Cut into 8 slices and serve warm. Top with whipped cream or vanilla ice cream!)
