Easier than pie – a simple Thanksgiving dessert


Story and photo by Kara Furr

When you’ve spent so much time and energy making a decadent Thanksgiving meal, you deserve a break once it’s time to make dessert. This simple yet elegant apple tart is ready to go in the oven in 10 minutes flat, but will look like you labored over it for an hour. So preheat your oven and get ready to impress!

Simple Apple Tart


One sheet frozen oven-ready puff pastry (such as Pepperidge Farms), thawed

1–2 large Granny Smith apples, cored, halved and sliced thinly. *Use a mandoline to slice if you have one.

3 T white sugar

3 T cold unsalted butter, cut into small cubes

¼ cup honey or maple syrup

1–2 T powdered sugar (optional)


1. Preheat oven to 400°F.

2. On a baking sheet-sized piece of parchment paper, unfold puff pastry and roll into a 15×11-inch rectangle.

3. Transfer parchment and puff pastry to baking sheet. Score a rectangle border about 1-inch wide with a knife, but be careful not to cut all the way through. Poke the inner rectangle all over with a fork.

4. Layer on the apple slices, overlapping them slightly. Sprinkle with granulated sugar, then dot the surface with butter cubes.

5. Bake for 25 minutes.

6. Just before pulling the tart out of the oven, heat honey or maple syrup until thin and spreadable, about 30 seconds in the microwave. Pour evenly over the tart, and then use a pastry brush to spread it over everything.

7. Return to the oven for 5–7 minutes, until golden, then transfer to a cooling rack and let cool.

8. If using powdered sugar, sift sparingly over the cooled tart. Slice and serve.

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