The Chopped star shares an easy 5-ingredient dessert from her new book The Home Cook
Alex Guarnaschelli’s French Apple Tart
½ (17.3-oz.) pkg. frozen puff-pastry sheets, thawed
2 lbs. medium Granny Smith apples (6 to 8 apples)
1 tbsp. lemon zest, plus 2 tbsp. fresh juice (from 1 lemon)
¾ cup granulated sugar, divided
¼ cup unsalted butter, melted
1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper, and lightly grease with cooking spray.
2. Lay puff-pastry sheet on a lightly floured surface, and roll to a 12×9-inch rectangle. Place on prepared baking sheet, and pierce several times with a fork. Bake in preheated oven until golden brown, 20 to 25 minutes. Remove baking sheet from oven, and turn puff pastry over on baking sheet. Let cool until ready to use.
3. Meanwhile, core and peel apples. Cut in half, and then into ¼-inch-thick slices; place in a large bowl. Add lemon zest, lemon juice and ½ cup of the sugar; toss apple slices until well coated.
4. Arrange apple slices in rows, slightly overlapping, on top of puff pastry. Brush apples liberally with melted butter, and sprinkle with remaining ¼ cup sugar. Bake at 375° until the apples are golden brown, 25 to 30 minutes. (If the apples are getting too brown as tart bakes, cover with aluminum foil.) Cool slightly, about 15 minutes; serve warm.
Active time: 20 minutes
Total time: 1 hour and 25 minutes