Baker's note: Parchment paper is a must for this recipe. Some butter and sugar will run off and burn black on the pan. Do not be alarmed - the tart will be fine. You will have to peel the parchment paper away at the end.
|Apple tart assembled and ready for baking.|
French Apple Tart1 sheet Pepperidge Farms puff pastry (found in freezer section)
2-3 Granny Smith apples
1/2 c sugar
4 Tbls cold butter, diced small
1/3 c apricot preserves
2 Tbls water
Let puff pastry thaw out on counter about 1 hour before making. On a floured surface, roll out puff pastry so that it is roughly 10x14". Place dough on a parchment lined half sheet pan. Peel and core apples. Cut apples in half and then slice thinly. Arrange apples on dough. As you see in my picture, you will have to overlap the apples a little. Sprinkle apples with sugar and then dot with butter. Bake at 400 for 45-55 minutes. In a small bowl, mix apricot jam with water and heat in the microwave for 30-45 seconds. Spoon or brush heated apricots over cooked apples and pastry. Loosen the tart and remove parchment paper so it doesn't stick. Allow to cool and serve at room temperature.
Recipe adapted from Ina Garten's "Back to Basics"