| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 2 sheets frozen puff pastry, thawed in the refrigerator
- 6 Granny Smith apples
- 3/4 cup sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, small-diced
- 3/4 cup apricot jelly or warm sieved apricot jam
- 3 tablespoons Calvados, rum, or water
Instructions
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don’t stick to the paper. Allow to cool and serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 344 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 4 g |
| Sugar | 44 g |
| Protein | 1 g |
| Cholesterol | 23 mg |
| Sodium | 30 mg |
Reviews
Also tasty with nectarines, peaches or plums, with a red current jelly glaze. I also like to add cinnamon to the sugar.
I usually read the reviews and comments before I make a recipe but this time I didn’t. After making these I came back and read the comments. I agree with the other comments that you should probably transfer these tarts to a clean parchment after sprinkling the sugar on them to avoid the sugar burn. I also believe that 40 minutes in the oven is way too long. The next time I make these? I am going to try mixing the Apple slices in the sugar first before layering them on the puff pastry just to see how that works out.
Amazing! I used less sugar because we are diabetics. What a treat!
Very simple easy recipe. Baked less time 30-35 min since my oven can be hotter. Served with fresh whip cream with rum in it.
Cut the sugar way back, mixed in some cinnamon. Dusted them with the sugar mixture on parchment before transferring them to silpat to decrease sugar burn thanks to the other reviews. Glazed with a mix of apple jelly and lemon juice. Awesome!
These totally burned. There has got to be some sort of trick. It’s not a pop in the oven and leave it kind of pastry. Very disappointed —should have read the reviews first. Luckily the puff is forgiving and you can peel the burned bits off, but still!
Super easy and quick. You could add almost any fruit to this recipe and it would be great.
These are so easy to make and has become a family favorite.
Yikes! Burnt sugar all around and under the tarts. House did not smell good. The apples did not brown very well.. Don’t know what I did wrong as I followed the recipe exactly. I may try it again but will not cook for 40 minutes. Maybe my oven is too hot. Disappointed.
Excellent and easy recipe. Have made this several times.