An elegant yet easy finish to a Rosh Hashana meal.
- Cook Time
- Prep Time
- 1 sheet puff pastry (1/2 of a 17 oz box)
- 3 large Granny Smith apples, peeled, halved, cored and sliced into 1/4 inch slices
- 3 tablespoons Sugar
- 1 teaspoon lemon juice
- Pinch of salt
- cinnamon for sprinkling
- 2 tablespoons Honey
1 Place frozen puff pastry on the counter and let thaw until it is soft enough to unfold without it cracking, approximately 40 minutes.
2 Unfold pastry and cut in half. Preheat oven to 415 degrees. Place the two puff pastry rectangles onto a baking pan that has been sprayed with nonstick spray or lined with parchment paper.
3 Place apples, sugar, lemon juice and salt in a large bowl. Stir to combine. Allow to sit for a few minutes, until the juices start to come out of the apples.
4 Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Sprinkle with cinnamon. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
5 Remove from the oven and immediately drizzle with honey, using 1 tablespoon for each tart. Transfer to a serving tray and serve warm or at room temperature.