Yes. Fall is here. Almost. The October issue of Bon Appetit was so full of apple recipes, I just couldn’t stand it anymore. I had to make something.

This tart was my second attempt. The first was about 5 months ago when my parents came to visit and Ryan had his meet-the-parents brunch. I made the tart on an old baking sheet and just about burned the house down. Neither Ryan or my parents admitted it to me, but I feel it was a colossal failure.

This time, I made the tart on my new, fancy baking sheets and it came out SO much better. Hindsight, I would have left it in for a little longer, but check yours at about 18 minutes. Let’s face it, we aren’t all baking in ovens manufactured in 1981.

By the way, this recipe is adapted from The Pioneer Woman. If you haven’t checked her out, she’s amazing.

Ingredients::

• 1 sheet puffed pastry, cut into half, thawed for about 15 minutes
• 3 apples, cored, halved, and sliced (but not peeled)
• 1 cup brown sugar
• 1/4 teaspoon salt
• squeeze of lemon juice

Directions::

1. Preheat oven to 415 degrees. Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Squeeze a little bit of lemon over top of your sliced apples, in a large bowl.
2. Add the brown sugar and salt to the apples. Stir to mix well and coat the apples completely. Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.
3. Bake for 18-22 minutes, or until puff pastry is puffed and golden brown. Remove from pan immediately and place on serving platter. Sprinkle with powdered sugar. Serve warm or at room temperature.