One of the best things about recovering from a C-Section has been being waited on by Dallan. He’s been really good about bringing me drinks, making me food, running errands, doing laundry, massaging my feet and shoulders… Let’s just say he’s done more for me in the past 2.5 weeks than he does in a year of marriage. If that makes any sense (I’m sleep deprived).
About a week after I had Josephine, he decided to pull out the pastry dough and bake me up something sweet. When unattended in the kitchen, Dallan likes to let his imagination run wild (in other words, he doesn’t like to follow recipes). Sometimes this works to his advantage and other times it works to his disadvantage. Like the time he threw Tabasco on Parmesan bread – what the? Fortunately, his recent attempt at French Apple Tart was a huge success.
- 1 Sheet of Puff Pastry Dough (Thawed and Rolled Out)
- 3-4 Braeburn Apples (Peeled and Thinly Sliced)
- 1/4 Cup Dark Brown Sugar
- 2 Tablespoons Sugar
- 1/4 Cup Butter (Diced into cubes)
- 1 Teaspoon Ground Cinnamon
- Pinch of Salt
- Preheat oven to 400 degrees.
- Line baking sheet with parchment paper and lay rolled out pastry dough on top.
- Layer slices of Braeburn Apples on top of the pastry dough.
- Take butter, brown sugar, sugar, cinnamon and salt and sprinkle these ingredients on top of the apple slices.
- Bake in oven for 40-45 minutes, rotating the pan once during the baking.