This dessert is elegant and impressive, and takes no time whatsoever. The simple addition of brown sugar and cream over apples as they bake, melds with the fruit juices creating a sumptuous caramel-like glaze on top.
1 sheet frozen butter puff pastry, thawed in the fridge
2 tart apples, such as Honey Crisp or Mutsu
1/3 cup packed light brown sugar
2 tablespoons 10% (half-&-half) cream
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place the puff pastry on a parchment-lined baking tray, dock with a fork, and chill while preparing the apples.
Peel the apples and core them using an apple corer to keep the apples whole. Slice the apples thinly using a mandolin slicer or by hand. Arrange the apple slices in three or four rows over the pastry, sprinkle with the brown sugar and then drizzle the cream overtop with a spoon. Bake the tart for 35 to 40 minutes, until the pastry and apples have browned and the juices and pastry caramelized at the edges.
Serve the tart in slices warm or at room temperature on its own, or with ice cream.