pat's Recipe

Apple Tart

Category: Pies

Once assembled, this tart can be frozen for up to three days. Simply bake it straight from the freezer as instructed.

1 sheet frozen puff pastry (from a 17.3 ounce
package), preferably Dufour, thawed
1 large egg, lightly beaten, for egg wash
1/2 cup fresh or good quality applesauce
3 Granny Smith apples, peeled, cored, and
cut into thin wedges
1 ounce (2 Tbsp) unsalted butter, melted
2 Tbsp sanding sugar, for sprinkling
2 Tbsp apricot preserves
1 Tbsp water
confectioners sugar, for dusting (optional)
whipped cream, for serving (optional)

Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surgace. Cut a 1-inch wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment lined baking sheet. Refrigerate for 30 minutes.
Preheat oven to 400. Spread applesauce onto middle of dough, using a spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar. (unbaked tart can be frozen for up to 3 days)
Bake until edges start to puff, about 20 minutes. Reduce heat to 375 and bake, rotating halfway through, until pastry is dark golden brown and apples have carmelized, 25-30 minutes more. Transfer sheet to a wire rack and let cool for 10 minutes.
Warm apricol preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners sugar if desired and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.

serves 9-12