Easiest Way to Cook Yummy Honey Crisp Apple Puff Tart

Honey Crisp Apple Puff Tart. How to Make a Rustic Apple Tart. Peel, core and thinly slice a large Honeycrisp apple. Use a fork to create a ½ inch border around the edges of the dough.

In a small bowl, mix together the room temperature butter, brown sugar, cinnamon, and vanilla. Honeycrisp Apple Turnovers by The Birch Cottage. I borrowed the Stone Gable's recipe above, substituting my tart, crisp, juicy Honeycrisp apples and created this Honeycrisp Apple Turnovers recipe. You can cook Honey Crisp Apple Puff Tart using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of Honey Crisp Apple Puff Tart

1. It's 1 packages of puff pastry (2 sheets thawed).
2. It's 2 1/2 lb of honey crisp apples, peeled and sliced into thin half moons (this amount may vary i always make extra and the apples were tiny).
3. Prepare 5 tbsp of butter, unsalted.
4. You need 1/2 cup of brown sugar.
5. It's 1 tbsp of ground cinnamon.
6. Prepare pinch of sea salt.
7. You need of lemon juice.
8. Prepare 3 tbsp of egg wash (approx one large egg with tbsp cold water whisked).
9. It's of raw sugar for sprinkling.
10. You need of flour (flour the bottom of your baking sheet so your puff pastry wont stick! ).

One of the great things about this recipe is that you can easily freeze these turnovers for baking later - or, if you're like me, you just have. I made this puff pastry tart for the first time and will definitely make it again. It's easy to make and very easy to eat. I put a low layer of whipped topping on my slice and ate it like pizza.

Honey Crisp Apple Puff Tart step by step

1. Thaw your puff pastry dough according to directions. Usually about 30 mins to an hour..
2. Squeeze a little fresh lemon over your apple slices while you cut them and wait for butter to heat..
3. Heat butter in a saucepan..
4. Add apple slices and simmer until browned and soft..
5. 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 ;) ).
6. Seal any rips in your puff pasyry dough then cut each piece in half so you're left with 4 rectangles..
7. 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).
8. Cover each slice with its match. Seal the edges around the pouches using a fork to press them closed..
9. Brush both pockets with egg wash and slice a few small slits to let out steam..
10. **Sprinkle with raw brown sugar to give your crust a sugar crunch..
11. Bake for 10-15 mins depending how toasted you like your puffs..
12. Serve with vanilla ice cream and whipped cream :).

It's got all the apple pie flavors but it's a relatively "light "dessert. I used equal parts Honey Crisp and ripened Granny Smiths. I had never used Honey Crisp in a pie , so this was a bit of an experiment that went very well. He had sort of hinted that he would like one so I surprised him with this tasty edition. I didn't even use butter like I usually do when.