Beautiful, easy, and perfect for a fall treat! This is a sweet and light seasonal dessert.
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Preheat oven to 425°F.
2. Unroll refrigerated Puff Pastry Dough onto a rimmed baking sheet with included parchment paper. Using a knife, cut a line around the perimeter of the dough roughly one inch to a half inch from the edge—this will form the crust. Then using a fork, punch holes in the dough inside the perimeter lines. It is best to do this in rows so that all the dough is covered.
3. Rub the softened butter all over the surface of the pastry dough.
4. Wash and peel the Granny Smith apples. Cut them into quarters and cut out the core section of each piece. Cut each quarter into medium-thin slices and place in a large bowl.
5. Add the brown sugar, cinnamon, salt, lemon juice, and corn starch, and stir to combine.
6. Lay the apples out in three rows on the dough, alternating slice direction with each row. Any liquid in the bowl can be drizzled over the apples.
7. Bake for 25 minutes. Set aside to cool slightly while preparing the icing.
8. For the icing, mix all the ingredients together in a small bowl and whisk until smooth. Scoop the mix into a pastry bag or a plastic bag with a section cut out of one corner. Squeeze the icing out on top of the tart diagonally in rows. Cut and serve.