This simple French-style apple tart combines tart Granny Smith apples with buttery puff pastry and a light fruit glaze. It looks impressive but requires very little preparation, making it an easy dessert to serve warm or at room temperature.
Servings: About 6
Prep Time: About 20 minutes
Bake Time: 30–35 minutes
Ingredients:
- 1 sheet frozen puff pastry, thawed
- All-purpose flour, for work surface
- 3 Granny Smith apples
- ⅓ cup granulated sugar
- 1 large egg yolk beaten with 1 teaspoon water, for egg wash
- 2 tablespoons unsalted butter
- 2 tablespoons apple jelly or apricot jam
- 1 tablespoon water, for glaze
Instructions:
- Preheat oven to 375°F.
- Unfold the puff pastry and remove the paper. Fold the pastry back along its original folds.
- On a lightly floured work surface, roll the folded pastry into an 8 × 14-inch rectangle. Trim the edges neatly with a pizza cutter or sharp paring knife.
- Transfer the pastry to a baking sheet and place it in the freezer while preparing the apples.
- Peel and core the apples, then cut them into ¼-inch-thick slices.
- Remove the pastry from the freezer. Brush the surface with the egg wash, avoiding the edges.
- Using a sharp paring knife, score a ¾-inch border around the pastry, being careful not to cut completely through.
- Arrange the sliced apples inside the border, slightly overlapping them. Sprinkle evenly with the sugar and dot with the butter.
- Bake for 30–35 minutes, until the pastry is puffed and golden and the apples are tender.
- Meanwhile, combine the apple jelly or apricot jam with 1 tablespoon water. Heat briefly in the microwave or in a small saucepan until melted and smooth.
- Brush the warm apples with the glaze.
- Serve the tart warm or at room temperature, cutting it into pieces with a serrated knife.
Tip: Keep the puff pastry cold until it goes into the oven. Chilling it while you prepare the apples helps the pastry puff and develop crisp, flaky layers.
Source: Martha Stewart