Place your puff pastry on a sheet pan {I use parchment for ease of removing the tart later}.
Line your apples along the inside of the puff pastry.
Sprinkle brown sugar over apples and a few cracks of sea salt with optional pecans.
Bake 20 minutes.
Remove from oven and top with caramel sauce. Best served warm.
Notes
Serve immediately for best results.
I don’t peel my apples, but you certainly can if you prefer! You can dice them for this recipe, or it’s pretty with sliced apples as well.
This recipe suggests 2 large apples, sliced. Keep in mind that it’s flexible – you can use more or less!
Three medium apples generally amounts to approximately 2 – 2.5 cups (or approximately a pound in weight). Three medium apples will be equivalent to two large apples.