Rustic Apple Tart

Rustic Apple Tart
  • 1 sheet frozen puff pastry, thawed
  • 3 tart apples
  • ⅓ cup granular sugar
  • 1 egg yolk
  • 2 T. unsalted butter
  • 2 T. apple jelly or apricot jam
  • flour for work surface
  1. Preheat oven to 375 degrees.
  2. On a lightly floured work surface, roll out pastry sheet (still folded) to a 8" x 14" rectangle.
  3. Trim edges with a sharp paring knife.
  4. Transfer to a baking sheet; place in freezer for 10-15 minutes.
  5. Peel, core, and slice apples ¼ inch thick.
  6. Toss in a large bowl with sugar.
  7. Beat egg yolk with 1 t. water.
  8. Brush over pastry, avoiding edges.
  9. Use a sharp paring knife to score a ¾ inch border around pastry, taking care to not cut all the way through.
  10. Place apples inside the border, and dot with butter.
  11. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
  12. In the microwave or a small sauce pan, heat jelly with 1 T. water until melted.
  13. Brush apples with glaze.


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