Apple-Almond Tart This is one of those five-minute desserts to have in your back pocket when you need something fancy but have zero time! It’s so quick to make that the tart will be ready to go in the oven before the oven has even finished heating up. This tart can be made early in the day, if necessary. Makes 1 tart ½ package puff pastry 1 Granny Smith apple, unpeeled and cored 1 tbsp (15 mL) granulated sugar Glaze 3 tbsp honey ½ cup water ½ a vanilla bean, split and seeds scraped into the pan 2 tbsp (30 mL) toasted sliced almonds icing sugar, for sprinkling softly whipped cream, for serving

Preheat oven to 425°F (220°C). Line a cookie sheet with parchment paper. On a floured counter, roll out the pastry into a narrow rectangle (5-inch x 14-inch) (12.5 cm x 35 cm). Transfer to the parchment paper-lined cookie sheet. Cut the apple in half, and then lengthwise into 1/8-inch (.2 cm) thick slices. Arrange the slices down the centre of the pastry overlapping each slice. Sprinkle the apples with the sugar. Bake for 20 minutes until golden brown. Meanwhile, make the glaze by simmering the honey, water, vanilla bean and its seeds until reduced to ¼ cup (60 mL). Remove from heat and let cool slightly. Remove the tart from the oven. Let rest for 5 minutes. Pour over the glaze and sprinkle over the toasted almonds. To serve, sprinkle with icing sugar and serve with dollop of softly whipped cream.