I love sweet treats that can be used as not only dessert but that you can easily use any leftovers for breakfast the next morning. I don’t know about you but eating dessert for breakfast makes me feel like a kid again. Like I have pulled something over on society’s rules by finding away to take dessert from an after dinner treat (if you are lucky enough to get one) to something you can munch on for a quick breakfast the next day. These super easy individual apple tarts completely fit that description for me and even better if an older adult catches you eating one for breakfast they won’t complain not unless there aren’t anymore for them to enjoy right along with you.
Next to cherries, apples have to be my favorite fruit to bake with. They are inexpensive, last a long time and are readily available year round. My favorite apples to eat and bake with are Granny Smith apples. I love the tart, crispness of them. That tart, crispness is what makes them the perfect baking apple. Most apples turn mushy or almost dissolve into nothingness when baked so to make a successful apple dish you always need to work with a crisp apple that will hold up to the heat of the oven.
If you are serving these apple tarts to guests for dessert top them with a dollop of whipped cream of a scoop of vanilla ice cream with a caramel drizzle. If you are eating them for breakfast then all you need is to dust them with powdered sugar and it will be a delicious apple danish like treat for you and whoever you decide to share with.
- 1 sheet set of puff pastry
- 1 tbsp. Butter, melted
- ½ lemon
- 3 medium Granny Smith apples
- 2/3 c. dark brown sugar
- ½ tsp. Cinnamon
- powdered sugar
- Preheat oven to 400º and line a baking sheet with parchment paper or silicone mat.
- Defrost your sheet of puff pastry and unfold. Cut sheet into six equal pieces. Place them on the prepared baking sheet and brush with the melted butter.
- Peel and core the apples. Cut the apples into thin slices. You can use a mandolin or an apple peeler, corer machine if you have one. Place the apples in a bowl and squeeze the juice from the half lemon over the apple slices. Toss together to coat all of the apples. Add the dark brown sugar and cinnamon to the bowl with the apples and use a spoon to stir together. The sugar will begin to liquify and coat the apples. Arrange the apples in a row on each piece of puff pastry so that they overlap each other. Spoon the juice over the apples.
- Bake in the oven for 25-30 minutes or until the puff pastry has risen, is golden brown and the sugar has started to caramelize. Remove from oven and let cool on the pan for 5-10 minutes. Dust with powdered sugar and serve warm.
Do you have any sweet treats that you like to use for breakfast and dessert?
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