I came across this simple, delicious apple tart recipe thanks to Jacqueline Jaszka, who learned about it from Bonnie Tsang, who adapted it from Ree Drummond. It's incredibly easy, but it looks fancy, and that combination is about as good as you can get.
I like a slightly different proportion of ingredients than the previous versions of this recipe, so my best advice is to try it and make adjustments to your liking. Also, I think it's super important to note that if any sugary liquid runs off the tart, it will burn and then start to smoke if left unattended for too long! To minimize this, I dab off excess liquid from the apples before putting the tart into the oven, and I also check the tart after 15 minutes and scrape off any burnt sugar from the baking sheet (with a spatula) before it starts to smoke.
Easy Apple Tart (serves 2)
1/2 medium-sized apple, sliced thinly
1/4 cup brown sugar
juice of 1/2 small lemon
1/2 frozen pastry sheet
1. Remove frozen puffed pastry sheet from freezer and let thaw for about 20 minutes, or until easily unfolded.
2. Preheat oven to 415°F.
3. In a mixing bowl, combined apple slices, brown sugar, and lemon juice. Toss. Let sit for 5 minutes.
4. Unfold the puffed pastry sheet, cut in half, and put the unused half back in the freezer (or, double this recipe and use the whole sheet).
5. Lay apple slices in a straight line, overlapping slightly.
6. Bake for 15-20 minutes on a parchment-lined baking sheet. When done, the pastry will be puffed and golden brown. Top with powdered sugar and serve with a scoop of your favorite vanilla ice cream.