Thursday, November 10, 2011

too good to be this easy.

This was all that was left by the time I got to the table with my camera.  Oops.
Step 1: Make this dessert.  It takes mere minutes.

Step 2: Hide a piece for yourself to eat with ice cream later.

Because once you

Step 3: Put a plate of it in front of people you like,

there will be none left vey, very quickly.

Easiest Apple Tart Ever
from The Pioneer Woman

1 package puff pastry
1 lemon
4 - 5 apples
1 cup brown sugar
1/2 teaspoon salt
Powdered sugar

Preheat the over to 415 degrees.

Allow puff pastry to thaw in the counter.  If the dough starts to get warm or sticky, throw it into the fridge until you need it.

Core and halve the apples, then slice them as thinly as possible.  Toss the slices in a bowl with the juice of half of the lemon, the brown sugar and salt.  Allow to sit and become a stupidly good goo mixture.  Try one of the apples.  Die a little bit.

Unroll the puff pastry and cut lengthwise into three identically sized pieces.  Line the apples in the center of the pasty, leaving a small border around the edge.  Side note: leftover apples and sugar goo make a GREAT ice cream topper.

Place tarts on a parchment paper-lined baking sheet and bake for 20 minutes or until golden brown and puffy.  The parchment paper is imperative, as the sugary goo is prone to oozing all over everything.  While this is the best and most delicious thing, its sort of a mess, so do some parchment paper lovin.

Let cool a little before sprinkling all over with powdered sugar and slicing the tart into little strips.

This dessert looks and tastes 147 times more difficult to make than it actually is.  So whip it up in the half hour you have before friends are coming over, and watch yourself quickly become the most impressive person they know.

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