Apple Strudel Tart

Yields8 ServingsPrep Time45 minsCook Time35 minsTotal Time1 hr 20 mins

Classic apple strudel gets an upgrade with a beautiful lattice top.

1 Mechel’s Puff Pastry Dough sheet

Filling

4 large Cortland apples, peeled

½ cup sugar

2 tsp lemon juice

2 tbsp corn starch

½ tsp cinnamon

Thinly slice or coarsely shred the apples. Mix with sugar, lemon juice, cornstarch and cinnamon. Cook over low heat, stirring occasionally, until it thickens like jam. Let cool.

Preheat oven to 350°F. Roll out the puff pastry to a 16x10 rectangle. Cut lengthwise, forming 2 rectangles measuring 16x6 and 16x4.

Line a rectangle tart pan with the larger dough rectangle. Trim edges of dough to be flush with the pan and fill tart with the cooled apple filling.

Using a lattice cutter, create a lattice with smaller rectangle dough. Gently open to reveal the lattice. Place over filling and trim edges.

Use the dough scraps to cut some leaves and garnish as desired.

Bake for 35 Minutes, until golden.

Nutrition Facts

8 servings

Serving size

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Apple Strudel Tart