Crispy caramel apples with peanuts make an instant tart filling when you crumble them into puff pastry, brush with butter, and bake until the crust browns. This shelf does the heavy lifting so you can get dinner on the table in thirty minutes flat.

Serves 2. 30 minutes, 10 at the stove.

About 350 calories a serving, 4 g protein, 45 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F (200°C). Thaw your puff pastry sheet according to package directions and lay it on a baking sheet, then prick it all over with a fork to keep it from puffing too much.
2. Chop both caramel apples into bite-sized pieces and scatter them evenly over the pastry, leaving a half-inch border around the edge. Melt 2 tablespoons butter and brush it over the exposed pastry rim.
3. Bake until the crust is deep golden, about 20 minutes. You will hear the caramel bubbling underneath; that is the cue it is done.20 min
4. Let the tart rest for 5 minutes while you scoop ice cream into two bowls. Slide the tart onto a cutting board, cut it in half, and top each with a scoop of vanilla ice cream.5 min

Note Swap the ice cream for crème fraîche or yogurt if you have it. The tart keeps for a day covered at room temperature; eat it cold the next day or warm the slice in a 350°F oven for 5 minutes. Serve with strong coffee or brandy.