Don't be fooled by the title of this post - this was supposed to be an Easy Apple Tart, but it didn't turn out that way for me.
The trouble for me is that the puff pastry did not puff at all. Was it because the kitchen was hot and the pastry oozed into itself? Was it making the scores in the edges of the pastry that bound the layers together so they didn't puff? Or was it the egg wash that may have run over the edges and stuck the layers shut?
Whatever it was, I was glad that there was barely anything in these tarts, because I ate the apple off them and threw out the pastry, which remained resolutely as flat as a tack and tasted like cardboard.
