French apple tart
- 1 rectangle or square of purchased puff pastry
- 2 small yellow delicious apples, peeled and sliced very thinly
- 1/2 cup apple sauce
- 1/3 cup apricot jam, warmed
- Optional: one egg yolk mixed with 1 tsp water
Preheat oven to 400 degrees.
Place puff pastry on a baking sheet either lined with parchment paper or lightly buttered. Spread apple sauce on top of pastry, leaving at least one half inch of pastry all around. Line the top of the apple sauce with rows of apples. Brush tops of apples with apple jam, being careful not to get much of it on the edges of the pastry (this would inhibit the puffing that will happen in the oven).
Optional: for a golden look on the edges, brush a small amount of egg yolk mixture on the exposed pastry, being very careful not to let it drip down the very edge of the dough (again, this is to ensure that it will puff up during baking).
Bake in pre-heated oven for 25-30 minutes or until top of tart is golden brown and the tips of the apples are even a little darker. Cut into rectangles and serve warm or at room temperature.
Serves 6-8
recipe from here