Here is my belated treat for Kitchening About’s second birthday! It has been in the works for quite a while. In fact, my sister and I planned that I should post this for the 1st birthday! But I guess, it is better late than never, right? ☺
This dish is inspired by the gorgeous smells of Christmas. You know what I am talking about - the dreamy sweet and spicy aroma of the treats that get made for the season. Well, this dish perfectly captures the essence of that culinary spirit.
The best part of it all? You can enjoy the gorgeous flavours without the hassle that comes attached with making tarts and pies. Yes, no kneading, stewing or blind baking!
This makes a quick and tasty treat for a festive table or picnic.
Note: Apple tart and pie puritans, please excuse me. This dish is aimed at convenience and providing a quick-fix for those ridiculous apple pie cravings. ☺
Granny Smith apple (medium) – 1
Red apple (medium, any variety) – 1
Puff pastry sheet - 1
Cinnamon powder – ¼ tspn.
Brown or raw sugar – 2 tblspns.
Juice from 1 lemon
Caster sugar (optional) – To dust on top
Thick cream (optional) – As required
1. 20 minutes before you start to make this, allow the puff pasrty sheet to thaw. It needs to be pliable. Ensure that it doesn’t become too thawed as it won’t be easy to work with.
2. Core and slice the apples thinly
3. Pre-heat the oven at 180*c
4. Line a baking tray with aluminium foil or baking paper.
In a large bowl, add the sliced apples, brown/raw sugar, lemon juice and cinnamon powder. Give it all a good mix. Allow it to rest for about 5 minutes for the sugar to mix with the other ingredients.
Place the puff pastry sheet on the lined baking tray. You can either place it whole or cut them into pieces (like I did).
One by one, place the apple slices, which by now has taken in all the flavours. I alternated green and red apple slices to make it look nice. Arrange the fruit as you desire.
Place the tray in the oven. Allow it to bake at 180* for 20 minutes. If you fear you may burn the pastry (it has happened to me a few times), check once in 20 minutes to make sure it is turning golden and not burnt.
After the pastry has achieved the desired colour, remove the tray from the oven.
Allow it to cool just a bit.
Dust it with caster sugar.
Serve this warm with thick cream or ice cream.
- I used Royal Gala apples for its sweetness and to contrast the mild tartness of the granny Smith. Use any variety you enjoy.
- I used readymade puff pastry sheets that I picked up from the freezer aisles in the supermarket.
- Oven temperatures and times vary. Keep it at a moderate temperature to make sure you bake the pastry perfectly without burning it.
- To make it interesting, you can cut the pastry sheets in different shapes. I kept it basic and rustic.
- Serving suggestions: Drizzle some chocolate syrup, caramel sauce or honey.
- To add more crunch to the already flaky pastry, you could add chopped nuts like walnuts, pecan or almonds.
- To give it a spicy hit, you could add a pinch of powdered cloves and/or nutmeg.
- If you plan to make more, adjust the apple, pastry sheet and spice quantity.
- To get a glazed finish, lightly whisk 1 egg and brush it over the pastry and apples before putting them in the oven.