Apple Puff Pastry Tart with Vanilla Custard

This apple puffy tart can be prepared in around 45 minutes with store-bought frozen puff pastry sheets and other small amounts of apple filling. I prepare this tart for dinner on weeknight nights when I crave warm apples and vanilla custard in a flaky pastry crust with a cinnamon topping. I prefer not to make my own puff pastry.

I outline the pie crust without cutting it and fill the crust inside the outline to leave room for the filling to rise in some areas and sink in others, where apple slices can be placed. An offset spatula works well for this. If an offset spatula is not available or you don't want another utensil to wash, you can use the back of a spoon instead.

Layer apple slices on the tart shell. Drizzle the glaze over the apple slices. The apples will curl around the edges when baked. The tart will have the flavor of a butter pastry, which is my favorite aspect. If the shell browns before the apples are done, cover the tart loosely with foil for the last 5 minutes of baking.

Let the tart cool for at least 10 minutes on the baking sheet before cutting to avoid liquid filling. I usually dust the tart top with powdered sugar right before serving and serve it on a plain ceramic plate. Serve warm or at room temperature as part of a breakfast or coffee menu.