Easy and Amazing Caramelized Apple Tart

Dear Turkey,

I'm not normally

An apple dessert person

But this is awesome

Easy and Amazing Caramelized Apple Tart

(serves 4, adapted from smitten kitchen)

Ingredients:

- 1 puff pastry sheet, or enough to cover one baking sheet (I used Pepperidge Farm, so one sheet was half of a 1.1 lb package), defrosted at room temperature for about an hour

- 4 apples, peeled and sliced thin

- 1/4 c + 2 T sugar

- 4 T cold butter, divided

- pinch flaky salt

- 3 T heavy cream  

Instructions:

- Line a cookie sheet with parchment and roll out the pastry to more-or-less cover the cookie sheet. This isn't rocket science.

- Arrange the apples on the pastry, leaving a little crust around the outside. Sprinkle with pieces of 2 T of the butter and the 2 T sugar. You can let the rest of the butter come to room temperature. 

- Bake at 400 F for about 30 minutes, or until the apples are soft but aren't drying out too much yet and the dough is getting brown around the edges. Remove from the oven. 

- Meanwhile, melt the remaining sugar in a heavy-bottomed pot and cook for another minute or 2. They say not to stir it but whatever. This whole process should take less than 5 minutes. 

- Remove the sugar from the heat and stir in the remaining butter, salt, and cream. Heat it for a minute or two more until everything is combined and it's starting to get nice and brown. If you're not sure if it's ready, stop cooking it since it's going to bake anyway. If it gets hard before you're ready to use it, just heat it back up gently.

- Drizzle/spread/dollop the caramel over the apples and return the tart to the oven for another 5-25 minutes, checking often, until the caramel is nice and brown and bubbly. Try to cool it for a bit before slicing.

Enjoy,

Tofu