When I think of classic diner desserts I think of chocolate cake, sundaes and apple pie and ice cream. I kind of don’t get the whole warm apple pie and vanilla ice cream thing, but I do enjoy the combination of warm and cold. And yes, if I’m having apple pie, it has to be warm. Even so, if I had my choice, I’d choose an apple tart (warm or cold) over warm apple pie any day. I like a thin layer of fruit, brown sugar that caramelizes, a squeeze of lemon, a sprinkle of salt and puff pastry that gets all flaky and golden.
There’s definitely something about hot pastry and cold ice cream. And when you have a craving, this recipe is just the thing to have in your back pocket. What I love is that it’s so simple that it whips up in under five. Baking it to golden perfection doesn’t take too long either and I usually happen to have all the ingredients lying around. Please tell me you always have ice cream and puff pastry hanging out in your freezer just in case too. If you don’t have an apple I have a sneaking suspicion that any pitted fruit will work, as long as it’s relatively firm. You’re about half an hour away from hot and cold perfection in all the right ways. It’s Friday, treat yo’ self!
Quick & Easy Apple Tart Recipe via The Pioneer Woman
- 1/2 apple, cored and sliced
- squeeze of lemon juice
- 2 tablespoons brown sugar
- sprinkle of salt
- 1/6 of a sheet frozen puff pastry, thawed
- ice cream, if desired
Preheat the oven to 425°F.
Toss the apple slices with the lemon juice, brown sugar and salt. Layer on top of the puff pastry sheet. Bake in the oven until pastry is puffy and golden brown, about 20 minutes. Top with ice cream, if using and enjoy!