Pretty desserts are often the hardest to make but that is not the case with this Easy Apple Lemon Tart. I had tried several years ago to make a similar dessert from Ina Garten’s cookbook. That one involved dough and possibly an apricot glaze? I can’t remember but I was so excited to make it and I burnt the thing and it was miserable. Not her recipe, I can assure you, but my failed attempt at making it. Sometimes you fail in the kitchen and that is completely okay. My husband and I laugh so hard when we think sometimes of the things I’ve failed at cooking. Failure is how you learn and get better. It should be accepted in your kitchen, I used to get so upset, but not anymore. I realize sometimes its just part of the process.
Recently when I was using puff pastry for my Puff Pastry Breakfast Parcels, I had leftover puff pastry sheets to use and wanted to experiment. I had remembered how beautiful that failed attempt at an apple dessert looked and I decided to try two versions. One was my Pear Walnut & Blue Cheese Tart which is a tad bit more savory, and then I came up with this sweeter version as well. I sliced apples very thinly and put them atop puff pastry and lemon curd. Once baked it’s sprinkled with powdered sugar and can be sprinkled with sliced almonds as well. It’s a beautiful and easy dessert that looks out of this world gorgeous. What I love about it is it’s not overly sweet. It’s crispy puff pastry with tangy lemon curd, the delicate sweetness of apples and crunchy bits of almonds. You could serve it with a scoop of vanilla ice cream, or a dollop of whipped cream, or just all on it’s own.
- 1 sheet of frozen puff pastry, thawed
- 1 egg yolk
- 1/4 C lemon curd
- 3 small granny smith apples, peeled, cored, and thinly sliced (about 1/4" thick)
- 2 tsp granulated sugar
- 1 tbsp powdered sugar
- 2 tbsp sliced almonds (optional)
- Preheat the oven to 400 degrees and line a large sheet pan with parchment paper.
- Roll the puff pastry out to a 9"x 12" rectangle. No need to measure just make it larger than a sheet of computer paper.
- Mix 2 tsp water into the egg yolk in a small bowl and brush the egg wash on the outer edge of the puff pastry. About an inch thick.
- Spread the lemon curd on the inside of the egg wash border, all over the puff pastry.
- Starting in one of the corners and working your way down, lay the apples. Then start on the row next to the middle row and work your way out from there. Make sure the apples are still within the egg wash border.
- Sprinkle the apples with the granulated sugar.
- Bake the tart for 40 minutes.
- When it's brown and puffed and ready to come out of the oven allow it to cool on a wire rack. While it's cooling, sprinkle it with the powdered sugar (I used a small sifter to sprinkle it evenly).
- Then top with the almonds if using.
- Makes 9-12 servings depending on how big you slice it. Serve with whipped cream, vanilla ice cream or nothing at all.