This Puff Pastry Apple Tart is a quick, four ingredient dessert that comes together in minutes. Apples are tossed in a cinnamon-sugar mixture and layered on top of a buttery puff pastry, then baked in the oven.
Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
In a bowl, combine brown sugar and cinnamon. Peel and core apples, then cut into thin slices. Toss apples in sugar mixture until evenly coated. Set aside.
Unfold thawed puff pastry. Using a rolling pin, roll a few times each way to remove creases.
Begin layering apple slices onto puff pastry, overlapping each other and leaving a 1" border around the edges. I was able to make three even rows with my apple slices, using large granny smith apples. (see photos)
Place onto lined baking sheet and bake for 18-20 minutes, or until puff pastry is lightly browned around edges and apples pierce through easily with a toothpick.
Cool on a cooling rack until ready to serve. Can be served warm or at room temperature. Optionally, top with a scoop of vanilla ice cream or whipped cream.