PUFF PASTRY APPLE TART
- 1 (8 ounce) sheet puff pastry, thawed and chilled
- 3 apples, cored, peeled, and sliced 1/8 inch thick
- 2 tablespoons unsalted butter melted
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- Juice of half of a lemon
- ¼ cup apricot jam
- 2 tablespoons hot water
- raisins, cranberries, dried cherries
- Preheat oven to 350 °F 180 °C.
- Lightly dust a work surface with some flour. Roll out the puff pastry sheet into a 10 by 16-inch rectangle.
- Place the dough on a baking sheet lined with parchment paper.
- With a sharp knife, score a line inside the border of the puff pastry 1/2-inch from the edge, marking a rectangle. Do not cut all the way down to the bottom.
- Prick the inside rectangle of the pastry with a fork all around. This will keep the center from puffing up when baking.
- Place the sliced apples in a bowl, pour the melted butter over them, the salt, cinnamon, lemon juice, and sugar. Toss together to combine.
- Arrange the apple slices on top in overlapping rows, or in whichever pattern you prefer.
- Bake the tart in the center rack of your oven for 1 hour or until the apples are tender and the crust is golden brown.
- While the tart is baking, prepare the apricot glaze by combining the hot water with the apricot jam together. Mix well until smooth. You can heat it in the microwave or on the stovetop until it melts.
- Brush the glaze over the entire tart and serve with a dollop of homemade whipped cream.
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