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recipe for apple and pecan danish pastry tart

recipe for apple and pecan danish pastry tart

This Apple and Pecan Danish Pastry Tart is a delicious fall dessert that brings together flaky pastry, caramelized apples, and crunchy pecans. It's the perfect blend of sweetness and warmth, making it a great treat for any occasion!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Breakfast, Dessert
Cuisine: American, Pastry
Calories: 290
Ingredients Equipment Instructions Notes

Ingredients
  

1 sheet puff pastry (thawed)
2-3 apples (peeled, cored, and sliced)
½ cup pecans (chopped and toasted)
¼ cup brown sugar
1 tsp ground cinnamon
1 tsp vanilla extract
2 tbsp butter (melted)
1 egg (for egg wash)
Honey or maple syrup (for drizzling, optional)

Equipment

  • 1 Baking sheet
  • 1 Skillet
  • Parchment paper
  • Pastry brush (for egg wash)
  • Fork (for pastry)

Method
 

Preheat oven to 375°F (190°C).
    Prepare the puff pastry: Roll out the puff pastry on a parchment-lined baking sheet. Use a fork to poke a few holes in the center, leaving about 1-inch border around the edges.
      Cook the apples: In a skillet, melt the butter over medium heat. Add sliced apples, brown sugar, cinnamon, and vanilla extract. Stir to coat and cook for 5-7 minutes, until the apples are softened and caramelized.
        Assemble the tart: Arrange the cooked apples in the center of the pastry, leaving the border intact. Sprinkle the toasted pecans over the apples.
          Egg wash: Brush the edges of the pastry with a beaten egg for a golden finish.
            Bake: Bake for 35-40 minutes, or until the pastry is golden and crisp.
              Finish and serve: Drizzle with honey or maple syrup, and serve warm.

                Notes

                • Vegan/Vegetarian: For a vegan version, replace butter with coconut oil and use a flax egg instead of the regular egg for the wash.
                • Nuts-Free Version: Omit the pecans or substitute with seeds like sunflower or pumpkin for a nut-free option.