French Apple Tart with Sauvignon Blanc
RECIPE BY Rebecca Christiansen
Featuring Portland Toast Sugar by Portland Salt Co.
Active TIME 15-20 minutes
Cook Time 35-40 minutes
- 1 package of Dufour Pastry Kitchens Puff Pastry
- 3 Apples (we used Envy Apples, our fav)
- 1/2 Lemon, juiced
- 4 tbsp Portland Toast Sugar
- 3 tbsp Butter
- 3 tsp Granulated Sugar
- Preheat your oven to 400˚F. Line a sheet pan with parchment paper.
- Thinly slice your apples (no need to peel) and place in a mixing bowl. Add lemon juice and Toast Sugar, stirring gently to combine.
- Unwrap your puff pastry on a lightly floured work space. Using a rolling pin, gently roll to close any seams, leaving some flour on the pastry (it will absorb some of the apple juices).
- To ensure a crispy pastry dough, spread 1 Tbsp of butter on the parchment and sprinkle with granulated sugar. This will help caramelize the crust as it bakes!
- Score the edges of the pastry leaving 1/4 to 1/2 inch edge, making sure not to cut through the pastry. Layer your apples on the pastry, overlapping them closely to fill with as many apples as possible.
- Bake for 25 minutes, remove from oven. Top with remaining 2 Tbsp butter, cubed, and a generous sprinkle of Toast Sugar.
- Bake another 10-15 minutes, ensuring you get a golden and crispy crust and bottom of the tart. Use a spatula to feel for a crispy bottom crust. If the tart puffs in the center, I just prick it with a sharp paring knife to release the steam.
Serve at room temp with some vanilla bean whipped cream or vanilla ice cream.