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!
Equipment
- 1 Baking sheet
- 1 Skillet
- Parchment paper
- Pastry brush (for egg wash)
- Fork (for pastry)
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)
Instructions
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.