1 (17 1/4 ounce) package frozen puff pastry sheets (2 sheets), thawed
1/4 Cup plus 2 tbsp. granulated sugar
1/4 Cup cornstarch
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
5-6 firm ripe apples, peeled, cored, and thinly sliced
3 Tbsp. butter, unsalted (at room temperature)
Preheat oven to 400° F.
Roll out one puff pastry sheet to 12-inch square on lightly floured surface. Line an 8-inch square baking dish with pastry, leaving 1-inch overhang on all sides.
Combine remaining ingredients except apples in a large bowl. Add apples and toss well. Spoon apple mixture into prepared pastry. Dot top of apple mixture with butter.
Roll out second pastry sheet to 11-inch square. Brush overhang of bottom pastry with water. Top pie with second sheet. Press pasty edges together to seal.
Trim edges to 1/2 inch. Using small sharp knife, cut slits in top of pie for steam to escape.
Bake until pastry is golden brown and apples are tender, about 1 hour.
Serve warm or at room temperature.
Any fresh fruit would work with this delicious puff pastry tart, try pears, peaches, apricots, or any combination of fruits.
Makes 6 servings