Ingredients
Units
Scale
- 1 Sheet Thawed Puff Pastry
- 2 Large or 3 Small Granny Smith Apples
- 66 grams (1/3 Cup) Light Brown Sugar
- 1 Tablespoon All-Purpose Flour
- 1/2 Teaspoon Ground Cinnamon
- Juice of Half a Lemon
- Pinch of Salt
- 1 Tablespoons Apricot Jam
Instructions
- Preheat the oven to 425F/218C. Lay the puff pastry on a Silpat Liner or Parchment Paper on a half sheet pan and use a knife to score (do not cut all the way through) 1/3 inch border around the pastry. Place the tray in the freezer to chill while you prepare the filling
- Slice apples into paper thin slices. In a large bowl add the apple slices, brown sugar, flour, cinnamon salt, and lemon juice toss to combine so all of the slices are coated evenly.
- Take the pastry out of the freezer and carefully line all of the apples into three rows , if the oven is at 425F place the tart inside the oven if it is not place the tart in the freezer to keep chilled before baking.
- Bake for 20 to 25 minutes, if the middle is not done, you can check this by using a spatula to gently life up the tart to check for a golden brown bottom, you do not want a soggy puff pastry bottom. If the bottom is not fully cooked reduce the oven to 350F/180C and bake for an additional 5 to 10 minutes.
- Melt the apricot jam and use a pastry brush to spread it on top of the apples, this gives it a beautiful glisten. Let cool for 10 to 15 minutes before slicing into it. We like to serve it with vanilla ice cream. Store leftovers in an airtight container for up to three days, but the tart is best eaten the day it is made.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
