A Work Of Tart

Simple is beautiful and also tasty. This french apple tart is easy easy easy (store-bought puff pastry), really yummy and even elegant.

APPLE TART

You will need:

1 package frozen puff pastry (Pepperidge Farm in freezer section)

4 Granny Smith apples

1/2 cup sugar

4 tablespoons cold unsalted butter, small diced

1/2 cup apricot jelly

2 tablespoons Calvados, rum or water

Preheat oven to 400 degrees.

Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 x 14.

*Thaw the puff pastry in the refrigerator. It softens very quickly so work quickly and don't leave it at room temperature for too long.

Trim the edges so it looks close to a prefect rectangle, be as precise as you want.

Place dough on the prepared sheet pan.

Refrigerate while you prepare the apples.

Peel the apples.

Cut apples in half through the stem.

Remove the stems and cores with a knife. (use a melon baller to make it extra pretty)

Slice the apples crosswise into 1/2 inch thick slices.

Place slices diagonally, overlapping down the center of the pastry.

Continue making diagonal rows beside the middle row until the pastry is coved with apples.

Sprinkle with 1/2 cup sugar.

Dot with butter.

Bake for 45 minutes to 1 hour or until pastry is browned.

Rotate pan once during baking.

Heat apricot jelly together with the rum or water.

Brush onto apples and pastry.

Cool slightly and serve warm with ice cream or at room temperature.

A few tidbits-

If the pastry puffs up too much in one area, slit with a knife to let the steam out.

The apple juices will burn the pan but don't worry!- the tart will be fine.