Recipe by Nicole Barley, executive editor, Edible Allegheny. Adapted from the "Barefoot Contessa Back to Basics" recipe for French Apple Tart.
By / Photography By Cayla Zahoran | October 01, 2013

Ingredients

  • 1 sheet puff pastry (I recommend Pepperidge Farm), defrosted
  • Flour, for dusting
  • 2 large (or 3 medium size) Granny Smith apples, peeled, cored, and halved
  • 1/3 cup granulated sugar
  • 4 tablespoons chilled butter, cut into small cubes
  • 1/4 cup raspberry jam
  • 1 tablespoon limoncello

Instructions

Dust surface with flour, and lightly roll out defrosted puff pastry sheet, removing the creases. Place on a baking sheet lined with parchment paper.

Slice apples thinly, and arrange on the dough in three columns. Sprinkle sugar over apples, and dot butter across them evenly.

Bake for 30 minutes at 400∘F.

Prepare glaze by bringing jam and limoncello to a boil. Brush over surface of tart.

Allow to cool slightly, cut into squares, and serve warm with vanilla ice cream.

 

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Ingredients

  • 1 sheet puff pastry (I recommend Pepperidge Farm), defrosted
  • Flour, for dusting
  • 2 large (or 3 medium size) Granny Smith apples, peeled, cored, and halved
  • 1/3 cup granulated sugar
  • 4 tablespoons chilled butter, cut into small cubes
  • 1/4 cup raspberry jam
  • 1 tablespoon limoncello
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