Note*This recipe makes one Apple Tart that yields 2-3 servings. If you would like a larger serving and need 2 tarts, simply double the ingredients and bake both tarts in the oven for 18-25 mins on 425, instead of 15-20 mins.
Remove the Pepperidge Farm or Pillsbury puff pastries from freezer and let thaw for about 15 minutes or until you are able to cut them. Cut puff pastry sheet into a 4×4 inch square(they should come frozen in 8×4″ sheets, so all you need to do is cut one sheet in half). Place the pastry sheet on a piece of parchment paper on a baking pan.
Peel 1 Granny Smith apple then cut in half. Next, vertically slice the apple into 1/8″ thin pieces and discard any of the core. Arrange the apple slices on the puff pastry in a spiral pattern, each slice overlapping one another, until the entire puff pastry is covered up by the apples except for a thin border along the outside of the puff pastry. Also leave the corners uncovered on the outside.
Sprinkle 1 tsp of sugar and 1/2 tsp powdered cinnamon over the entire tart. Cut the 1 tablespoon of butter into 4 small cubes and place on top of the tart.
Preheat oven to 425 degrees F.
Back apple tart on 425 degrees for 15-20 mins, or until pastry crust is puffed up along edges and is lightly browned.
Place apple tart on serving plate. Place one scoop of vanilla and one scoop of cinnamon ice cream on the side of the plate. You can also put one scoop of ice cream on the top of the tart if you desire.
Drizzle caramel topping over the tart and ice cream, and along outside of the plate. Sprinkle the whole plate with a pinch of powdered cinnamon.
Serve and enjoy!!