Easy Apple Tart

Serves 12

• 1 sheet frozen puff pastry (from 17.3-ounce package), thawed
• 6 tablespoons sugar
• 1 teaspoon all-purpose flour
• 1 teaspoon grated lemon zest
• ½ teaspoon ground cinnamon
• 4 Golden Delicious apples, peeled, halved, cored, and cut crosswise into ¼-inch slices

1 Preheat oven to 400ºF. Line large baking sheet with parchment paper.

2 Unfold puff pastry onto lightly floured surface. With floured rolling pin, roll pastry to 10 × 14-inch rectangle. Place on prepared baking sheet and refrigerate 10 minutes.

3 Stir together 1 tablespoon of sugar and the flour in small bowl. Stir together remaining 5 tablespoons sugar, lemon zest, and cinnamon in another bowl.

4 Sprinkle flour mixture over pastry to ½ inch from edge. Arrange apple slices on pastry in 4 rows, starting at short side and overlapping slices. Sprinkle apples with sugar mixture.

5 Bake until pastry is browned and apples are tender, about 40 minutes. Loosen tart from parchment with spatula and slide onto wire rack to cool.

PER SERVING (1/12 OF TART): 73 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 17 mg Sod, 17 g Total Carb, 13 g Sugar, 2 g Fib, 1 g Prot, 7 mg Calc. PointsPlus value: 2

Cook’s Note

To thaw puff pastry, place the sheet in the refrigerator for at least 4 hours or up to 2 days before starting the recipe.

Apricot-Pear Crostata

Serves 12

• 1 cup all-purpose flour
• ¼ teaspoon salt
• ⅛ teaspoon baking powder
• 6 tablespoons (3 ounces) cold light cream cheese (Neufchâtel), diced
• 4 tablespoons cold unsalted butter, diced
• 1 tablespoon ice water
• 1½ teaspoons lemon juice
• ½ cup apricot preserves
• 1 ripe Bartlett pear, peeled, cored, and cut into 12 slices
• 1 tablespoon toasted walnuts, chopped

1 To make crust, put flour, salt, and baking powder in food processor and pulse to blend. Add cream cheese and butter; pulse until mixture resembles coarse meal. Add water and lemon juice and pulse to combine. Flatten dough into disk. Wrap and refrigerate 1 hour.

2 Between sheets of parchment paper, roll dough into 11-inch circle. Discard top sheet of parchment. Spread preserves on dough, leaving 2-inch border. Top with pear slices. Fold rim of dough over filling, pleating it as you go around. Slide crostata and parchment onto baking sheet. Freeze 10 minutes.

3 Meanwhile, preheat oven to 400ºF.

4 Bake crostata until crust is golden, 35–40 minutes. Cool on baking sheet 15 minutes. Transfer crostata to rack to cool completely. Sprinkle with walnuts.

PER SERVING (1/12 OF CROSTATA): 135 Cal, 5 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 14 mg Chol, 92 mg Sod, 20 g Total Carb, 8 g Sugar, 1 g Fib, 2 g Prot, 21 mg Calc. PointsPlus value: 4